Potato Soup with Sour Cream

For the potato soup, clean the greens and boil them with the veal bones in 1.5 l of salted water. Strain, add the diced potatoes to the soup and cook until soft.

Make a roux with flour and fat, add finely chopped onions and chopped parsley. Dilute the roux with a little cold water and add to the soup, mix very well and cook. Before serving, stir in the sour cream.

Preparation Tip:

The potato soup can still be sprinkled with roasted bacon cubes.

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