Potato soup

It goes without saying that it is impossible to make soup using only potatoes. Other vegetables will add spice to the main ingredient and reveal the taste of everyone's favorite potatoes, our "second bread".

Ingredients

• Potatoes - 1200 Grams
• Onions - 4 Pieces (medium)
• Green peas - 200 Grams
• Vegetable oil - 4 Tbsp. spoons
• Broth - 1 Liter (vegetable, chicken, beef)
• Cream - 200 Milliliters
• Sour cream - 4 Art. spoons
• Salt, pepper - 1 To taste
• Bay leaf - 2 pieces
• Parsley - 0.3 Cups (chopped)

Directions

1. We wash and clean all the vegetables, put the herbs aside to allow excess water to drain.
2. Cut the potatoes into medium cubes. Cut the carrots into thin circles or halves of circles.
3. We cut the onion as small as possible - it should not be conspicuous in the total mass of the soup.
4. In a large frying pan, heat the vegetable oil (you can also take equal parts of vegetable and butter) and fry all the vegetables in it, stirring evenly. Salt and pepper.
5. Put the fried vegetables in a saucepan, fill with broth, add bay leaves and almost all the parsley. Cook over medium heat for 15 minutes.
6. We collect 3 tablespoons of ready-made vegetables from the pan, set them aside on a saucer.
7. Cook the rest of the soup for another 10 minutes, remove from heat and grind with a mixer until puree. Pour in the cream and mix again.
8. Put green peas in mashed potatoes, and set aside vegetables. Put on fire again, let it boil and cook over low heat for no more than 2 minutes.
9. We try the soup with salt and pepper. Add more spices if necessary. Remove from heat, pour into plates. Decorate the top with a spoonful of sour cream and the remains of chopped parsley. Everything! You can call home to the table.