Tuscan Ground Meat Soup

Cut the potatoes into 4-6 pieces, place them in a pot, and cover with water about two finger-widths above the potatoes. Boil in salted water until they start to fall apart.

Finely chop the herbs, dice the onion, grate the carrot, and press the garlic.

Melt the butter in a skillet, add the onion, and sauté until soft. Add the carrot and sauté for a minute, then add the ground meat, mix well, pour in 300 ml of water, and stir thoroughly.

Add the garlic and herbs, and mix well. Season with salt, pepper, paprika, and Herbes de Provence. Mix well and let simmer briefly over medium heat.

Then pour in the heavy cream, bring to a boil, and turn off the heat.