Creamy Herb Potato Soup

Ingredients

• 2 onions
• 1 stalk leek (ca. 250 g)
• 2 stalks celery (ca. 100 g)
• 1 carrot (ca. 100 g)
• 350 g potatoes
• 2 tbsp Rapeseed oil
• 1 bay leaf
• 500 ml vegetable broth
• 0.5 bunch parsley (ca. 10 g)
• 0.5 bunch basil (ca. 10 g)
• 20 ml milk (3.5% fat)
• 100 g crème fraîche
• 1 tsp dried marjoram
• 0.5 tsp grated nutmeg
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely dice the onions. Clean and wash all vegetables. Slice the leek and celery into fine strips, cut the carrot into thin slices, peel the potatoes, rinse them, and slice them thinly.

2. 2.

   Heat oil in a large pot and sauté the onions over medium heat for 2–3 minutes until translucent. Add the vegetables and cook for 5 minutes while stirring.

3. 3.

   Add the bay leaf, pour in the broth, bring to a boil, then reduce to low heat and simmer for 15–20 minutes until the vegetables are tender.

4. 4.

   Meanwhile wash the herbs, shake off excess water, and pluck the leaves. Set aside some for garnish, finely chop the rest.

5. 5.

   After cooking, add milk and crème fraîche, then blend the soup until smooth. Stir in the herbs, marjoram, and nutmeg, season with salt and pepper, and serve garnished with the remaining herb leaves.