Westphalian Potato Soup

Rating: 4.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Cut the leek and stew in the lard with the leftover ham until soft. Add the diced potatoes, sliced carrots and beef broth and cook for 15 minutes. Finely mash the soup and add the crumbled pumpernickel and the diced smoked ham.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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