Potato soup Yannick

Ingredients for 4 servings:

• 2 ½ kg potatoes, mainly waxy or floury
• 4 sausages, cooked mettwurst
• 1 can of sausages (Wiener) or 4-6 fresh
• 1 cup sour cream
• 1 cup of cream
• 1 bunch of soup vegetables (carrots, celery, leek)
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the cooked mettwurst and the small cubes of soup vegetables (leek rings) in a pot. Add cold water until the sausages are covered. Simmer on the lowest heat for 1-1.5 hours. In the meantime, peel the potatoes and cut them into approx. 1.5 cm cubes. Remove the sausages from the broth, set them aside, and return the potatoes to the pot, adding a little more water if necessary. Cook the potatoes until tender, then slice the cooked mettwurst. Remove about half of the cooked potatoes from the broth and set them aside. Puree the remaining potatoes and soup vegetables in the pot. Add the sour cream and the cream, and blend briefly again. Season to taste with salt and pepper. Return the set-aside potatoes and cooked mettwurst to the pot, slice the wieners, and add them too. Let it warm up.