Potato

This recipe is modified version of [1].

750	g	Potatoes
250	g	Carrot, Leek, Celery
2	Tbsp.	Butter
1	tsp.	Marjoram or Oregano
1	L	Vegetable Stock
		Vegetable Oil
		Salt
		Black Pepper (freshly ground)
		Nutmeg (freshly ground)

1. Step

   Cut the potatoes in fine slices and coarsely chop the other vegetables.

2. Step

   Heat some oil in a heavy casserole, add butter and all the vegetables and stir fry for a few minutes to brown lightly. Season with salt, freshly ground black pepper and nutmeg and Marjoram or Oregano. Fill up with beef stock and simmer with lid on for at least 15 minutes.

3. Step

   Use immersion blender to smoothly purée the soup and add water if it thickens too much.