Vegetable Potato Cream Soup

Ingredients

• 750 g starchy potatoes
• 1 bundle mirepoix vegetables
• 1 tbsp oil
• Salt
• freshly ground pepper
• 1 bay leaf
• 2 allspice berries
• 1 clove mace
• 1 tbsp vegetable broth (instant)
• 100 ml heavy cream
• 150 g cooked ham (chunked)
• 5 stalks fresh tarragon

Instructions

1. 1.

   Peel, rinse, and dice the potatoes. Clean and finely dice the mirepoix vegetables. Heat oil in a large pot. Sauté the potatoes and mirepoix with a pinch of salt and pepper. Add the spices, vegetable broth, and 1 l water. Simmer on low heat for about 20 minutes.

2. 2.

   Remove approximately 4 tbsp of cooked vegetables and potatoes from the pot and set aside. Remove the spices. Puree the remaining vegetables and potatoes in the broth until smooth. Stir in the cream, bring to a boil again, then blend thoroughly. Season with salt and pepper.

3. 3.

   Finely dice the ham. Rinse the tarragon and finely chop the leaves. Add the ham and tarragon to the vegetable cream soup and serve.