Grandma's Potato Soup with Carrots

Ingredients

• 800 g potatoes
• 750 g Carrots
• 1 stalk Celery
• 1 onion
• 1 EL Butter
• 800 ml vegetable broth
• 1 EL freshly grated ginger
• 400 ml milk
• Salt
• 2 EL oil
• 100 g heavy cream
• mint

Instructions

1. 1.

   Peel 600 g of the potatoes and the carrots, then cut them into small pieces.

2. 2.

   Wash the celery, peel the onion, and chop both together.

3. 3.

   Heat butter in a pot and sauté the onion and celery until translucent.

4. 4.

   Add the potatoes and carrots, let them brown briefly, pour in vegetable broth, bring to a boil, and simmer for about 15 minutes. Add ginger 5 minutes before the end of cooking.

5. 5.

   Meanwhile, peel the remaining potatoes, cut them into very fine diamond shapes, fry them in hot oil until golden brown all around, season with salt.

6. 6.

   Blend the cooked vegetables well, add milk, season with salt, reheat without boiling again.

7. 7.

   Serve the soup on pre-warmed plates, pour cream over it, and garnish with potato diamonds and mint leaves.