Country: Switzerland Servings: Serves 4

Ingredients

• hay or dried herbs – 1 cup / 30 g
• butter – 2 tablespoons / 28 g
• onion, chopped – 1 medium / 150 g
• carrot, diced – 1 medium / 100 g
• leek, sliced – 1 small / 90 g
• potatoes, diced – 2 medium / 300 g
• chicken or vegetable broth – 4 cups / 960 ml
• heavy cream – 1/2 cup / 120 ml
• salt – 1 teaspoon / 5 g
• pepper – 1/2 teaspoon / 2 g

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion, diced carrot, and sliced leek. Sauté until they are soft, about 5 minutes.
3. Stir in the diced potatoes and continue to cook for another 3 minutes.
4. Add the hay or dried herbs and pour in the chicken or vegetable broth.
5. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 20 minutes or until the potatoes are tender.
6. Stir in the heavy cream, salt, and pepper. Simmer for an additional 5 minutes.
7. Remove from heat and let the soup steep for a few minutes before serving, allowing the flavors to meld.

Substitutions

• hay or dried herbs -> mixed dried herbs like thyme and rosemary
• butter -> olive oil
• heavy cream -> coconut cream or whole milk
• chicken broth -> vegetable broth

Enhancements in the Next Evolution

• Add fresh herbs like parsley or dill before serving for added freshness.
• Incorporate smoked ham or bacon for a rich, savory note.
• Use a stick blender to partially puree the soup for a creamier texture.