Ingredients

• 250 g ground pork (e.g. from ham)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 250 g leek
• 1/3 teaspoon each of turmeric and sweet paprika
• 1 liter broth
• 400 g potatoes
• 60 ml 18% sour cream from a carton
• fresh herbs

Preparation

1. In a wide pot on olive oil and butter, brown the meat thoroughly, seasoning with salt and pepper in the meantime.
2. Cut off the most withered green ends from the leek. Slice the white, light green part and healthy parts of the green parts lengthwise and rinse thoroughly with water.
3. Then chop on a cutting board and add to the pot with the browned meat. Sauté for a few minutes until the leeks soften, stirring occasionally.
4. Add turmeric and paprika powder.
5. Pour in the broth and bring to a boil. Cover and simmer for about 10 minutes.
6. Peel the potatoes and cut into small cubes, add to the soup. Cover and continue cooking for 15 more minutes.
7. At the end, add sour cream and fresh herbs and remove from heat.