Potato Cream Soup (St. John’s)

Ingredients:

6 potatoes, 2 carrots, 1 onion, 1 leek, 1 parsley bundle, 3 tablespoons oil, croutons, salt, pepper

Preparation:

Carrots, onion, leek and potatoes are cleaned, chopped, and boiled in two liters of salted water. After boiling, drain, and puree the ingredients. Mix back in the broth, oil and bring back to boil.

Add the chopped parsley and salt and pepper to taste. Serve with croutons.

(St. John’s Monastery)