Mimi's potato soup

Ingredients for 4 servings:

• 3 m.-sized potatoes
• 1 stalk(s) leek
• 2 tbsp butter
• 1 liter vegetable broth
• salt and pepper
• 100 ml whipped cream
• 200 g fish fillet(s) (pollock fillet)
• 3 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and dice the potatoes. Wash the leek, slice it into rings, and fry it in butter. Add the diced potatoes, fry them briefly, then deglaze with the vegetable stock. Simmer for about 10 minutes, until the vegetables are tender, then puree everything and season to taste. Dice the pollock fillet, add it to the soup, and let it simmer for 5 minutes. Finally, top with cream and serve sprinkled with chopped parsley. It tastes just as good with sausages (Wiener, Cabanossi, or Mettenden) instead of fish.