Hokkaido Potato Soup

For the Hokkaido pea soup, clean the vegetables and cut into cubes. Cut the leek into slices.

Then heat the oil and fry the Hokkaido, carrots, celery, mushrooms and leeks, dust with flour and pour vegetable soup.

Let the soup boil for about 15 minutes and then add the diced potatoes, salt, pepper, marjoram and chili flakes.

Continue cooking until the potato cubes are soft, stir in Rama Cremefine at the end and serve the Hokkaido potato soup.

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