Salzburg potato soup
1 small onion, chopped
40g celery stalks, sliced
½ leek, sliced
2 medium carrots, thickly sliced
50g beets, peeled, cut into large chunks
400g potatoes, peeled and cubed
800ml beef bouillon from 1 cube
2 bay leaves, dried or fresh
¼ tsp pepper
Sauté in butter for 5 minutes onion, celery, leeks, carrots and beets.
Add potatoes, bay leaf and marjoram, stir and pour in the beef stock. Bring the soup to the boil.
Add cream, reduce the flame and cook for 15 minutes or until the potatoes are completely tender.
With a slotted spoon transfer the vegetables into a blender, add some soup and blend until smooth and velvety.
Stir in the remaining soup, strain through colander.
Season with pepper and serve with toasted country bread.