This potato soup is like medicine for your stomach, a must every winter

First, peel the onions and dice them into small cubes.

Then, peel, wash, and dice the potatoes, carrots, and celery. Trim, wash, and slice the leeks into rings.


Cut the potatoes into equal-sized pieces .
Heat the oil in a saucepan and sauté the onions until translucent. Add the potatoes, sauté briefly, season with salt, pepper, and paprika, and deglaze with vegetable stock.

Now add the carrots and celery. Cook the soup over medium heat for about 15 minutes.
Wash the marjoram and parsley, shake dry, pick off the leaves, and finely chop.

Then add the leeks to the soup.
Next, add the cream and half of the herbs, bring back to a boil, and season with salt, pepper, and nutmeg.

Garnish the potato soup with the remaining herbs and serve.

Enjoy!