Mashed potato and ham soup

• 500 g potatoes
• 1¼ 1 water
• salt
• 1/4 1 milk
• 100 g ham
• 1 egg yolk
• parsley
• 1 bread roll
• 30 g fat

Cut peeled potatoes in halves, cover with salted water and boil till ten­der. Strain and reserve water in a cup; mash potatoes with the milk. Return water from potatoes to the soup and supplement with more water. Add ham cut into thin strips and finally egg yolk mixed with a little milk. Heat through and serve with croutons.

See Also

Thick and Creamy Potato Bacon Soup