Potato soup with corn

10 potatoes

250 g ham

1 Bank of canned corn
some corn to choose? we'll show

1 carrot

2 onions

2 Art. l. butter

parsley

bay leaves

ground black pepper

salt

3 l broth

Put the potatoes, diced, into the boiling broth, bring to a boil.

Ham cut into strips, carrots and onions. Fry the vegetables in butter, add the broth and cook for 10 minutes.

Salt and pepper, add the corn and cook for another 5 minutes.

Before serving, add half a bowl of soup boiled eggs, sprinkle with chopped parsley.