John Myers
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Potato Soup with Ham
The perfect potato soup with ham recipe with a picture and simple step-by-step instructions.
Soup
- 600 g Floury potatoes
- 300 g Carrots
- 1 piece Celery bulb
- 1 piece Clove of garlic
- 1 piece Onion
- 3 tbsp Butter
- 0,5 tsp Salt
- 0,5 tsp Pepper
- 0,5 tsp Nutmeg
- 0,5 l Vegetable broth
- 1 tbsp Dried marjoram
- 200 g Processed cheese
- 200 ml Sweet cream
set
- 1 piece Onion
- 0,5 tsp Pepper
- 200 g Diced bacon
- 1 bunch Parsley
- Peel the potatoes, carrots and celeriac, cut into small cubes and place in a large saucepan. Peel the onions and cut into small cubes. Peel the garlic.
- Heat butter in a pan and fry some of the onions until translucent. Salt, pepper, season with nutmeg and stir into the vegetables. Heat the vegetables, deglaze with the vegetable stock and let the lid cook over medium heat for 30 minutes.
- In the meantime, fry the remaining onions with the bacon in hot butter and finely chop the parsley.
- Season the cooked vegetables with marjoram, stir in the processed cheese and pound everything. Mix the soup with the hand blender until you can no longer see any pieces, pour in the cream and stir in the pressed garlic. If the soup is too thick, dilute it with hot water.
- Serve with the bacon and parsley. Good Appetite!
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