potato soup

Ingredients for 6 servings:

• 1 kg potatoes (floury)
• 150 g leek
• 500 g onion(s)
• 150 g sour cream or crème fraîche
• 300 g ham, diced
• 200 g mushrooms and 1 onion
• 1,000 ml meat broth (use stock cubes for 1500 ml)
• 50 g butter
• 2 carrots
• salt and pepper
• 1 tsp mustard, hot
• Paprika powder
• nutmeg

Instructions

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

Peel and dice the potatoes, dice the onions, and slice the leeks. Sauté them together in a pan with the butter for about 10-15 minutes, seasoning with salt and pepper. Bring the broth to a boil, add the potatoes, onions, and leeks, and simmer for about 15 minutes. Peel and thinly slice the carrots and cook them in a little water. Trim and slice the mushrooms. Dice the onions. Sauté the diced ham, mushrooms, and onions in a little fat for about 10 minutes. Place some of the potato soup vegetables on a plate. Mash the potato soup. Stir in the crème fraîche. Stir in the mushroom/ham mixture and the carrots. Season to taste with salt, pepper, paprika, nutmeg, and mustard, and add the remaining vegetables. Sprinkle with chives. You can also vary the dish and use Landjäger or Cabanossi, smoked salmon, or grated Gouda as a garnish.