Title: Potato Soup
Categories: Soup
Yield: 6 Servings

1	kg	Potatoes
1		Onion
2	tb	Butter
1		Celery root
2		Carrots
2		Leeks
1 1/2	l	Stock
4	tb	Single cream

Fresh marjoram, parsley Salt, pepper, nutmeg

Wash the potatoes and cut them into small pieces. Prepare the vegetables and cut them up as well.

Sweat the chopped onion in the butter until light yellow, add the potato and vegetable pieces and cook for a few minutes. Add the stock and cook for about half an hour. Strain the soup through a sieve. Add the cream, marjoram and parsley. Season with salt, pepper and nutmeg and simmer for another 10 minutes.

Optionally serve with cheese or croutons.

Posted by Alex Comerford. Courtesy of Fred Peters.

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