Potato Soup

Ingredients

• 1 bunch of mirepoix (leek, carrots, celery)
• 600 g waxy potatoes
• 1 onion
• 2 Bay leaves
• 1 tbsp neutral oil
• 1.2 l chicken broth
• 2 tbsp chopped chives
• 100 g Sour cream
• Salt
• Pepper (freshly ground)
• 3 slices stale mixed bread
• 2 tbsp butter

Instructions

1. 1.

   Wash, trim and slice the leek into rings. Peel, wash and cube the carrots, celery, and potatoes. Peel and finely chop the onion. Heat oil in a large pot. Sauté leek, carrots, celery, and onion. Briefly fry the potatoes with them, pour in broth, add bay leaves, bring to a boil and simmer for about 20 minutes.

2. 2.

   Remove bay leaves and puree the soup finely. Stir in chives and sour cream into the (no longer boiling) soup. Season with salt and pepper. Meanwhile, dice the bread and brown it in butter until golden. Serve the soup topped with croutons on plates.