Simple Vegetarian Potato Soup

First peel the potatoes and cut them into cubes. The size of the cubes depends on how thick you like the soup. I prefer smaller cubes because they cook faster and make a creamier soup.

Peel and finely chop the onion and garlic. Peel and slice the carrot and leek as well. I always cut the vegetables very finely to achieve a homogeneous taste and shorten the cooking time.

Heat the vegetable oil in a large pot. Sauté the onion and garlic until they are translucent. Then add the chopped vegetables and sauté for another 5 minutes.

Now add the potatoes and vegetable broth and bring to a boil. Simmer the soup over medium heat for 20 minutes until the potatoes are soft.

Coarsely chop the parsley and add to the pot. Puree the soup with a hand blender until it is the desired consistency. I like to leave a few pieces for a textured soup.

Finally, stir the cream into the potato soup and season with salt and pepper. I like to add an extra pinch of salt to enhance the flavors. Enjoy your meal!