potato soup

Ingredients for 4 servings:

• 800 g potatoes
• 4 carrots
• 1 piece(s) celeriac
• 2 stalk(s) leeks
• 1 kohlrabi
• 1 onion(s)
• 2 liters of vegetable broth
• 2 tbsp processed cheese
• Herbs (e.g. parsley, chives, dill, cress)
• nutmeg
• salt and pepper
• oil
• possibly mashed potato powder
• e.g. sausages or meatballs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and trim the vegetables and potatoes, and dice everything. Dice the onion very finely. Heat a little oil in a pan and fry the onions until translucent. Briefly fry the vegetables. Place everything, including the potatoes, in a large pot and pour in the vegetable stock. Bring to a boil and simmer over medium heat for about 30 minutes. Add the cream cheese and let it melt. Season with salt, pepper, and nutmeg, and stir in the finely chopped herbs. Finally, mash the vegetables and potatoes slightly with a potato masher. If the soup is still too runny after this, you can thicken it with a little mashed potato powder. Add sausages or small meatballs to the soup for a filling main course.