Eefeler Schromperszopp (Eifel potato soup)

Ingredients:

500g floury potatoes
2 carrots
1 onion
200g leek
1 tbsp oil
1l vegetable stock
Pepper
Nutmeg
Parsley
Cream to taste

Preparation:

Peel and dice the potatoes, carrots and onions, cut the leeks into rings.

Sauté the onions in a saucepan with oil until translucent, add the vegetable stock, add the potatoes and carrots and cook until soft.

Add the leeks for the last 5 minutes.

Season the soup with pepper and nutmeg.

Then puree with a blender and garnish with a dollop of cream and parsley if desired.