Potato Soup Recipe

6 medium potatoes
1,5 liters water or stock
1 teaspoon vegetable powder
1 cup sliced or diced vegetables (such as leek, celery, carrot, green beans, peas)
Bouquet garni: marjoram, winter savory, basil
Garnishes: spring onions, chopped hard boil egg, chives, watercress or grated hard cheese

1. Scrub potatoes and cut them into medium-sized chunks.

2. Cover potatoes with water or stock, add vegetable powder and boil until tender.

3. Remove from heat and blend in a food processor.

4. Sauté vegetables and add to potato mixture along with the herbs, and cook for 5 minutes.

5. Sprinkle with garnishes and serve.

Soup-er Potato Soup Variations:

• Bay Leaf – 1 dried leaf.
• Chervil – 1 tablespoon chopped leaves.
• Lovage – 2 teaspoons chopped leaves.
• Nutmeg – A light sprinkle on each plate just before serving.
• Oregano – 1 ½ teaspoons chopped leaves.

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