Creamy potato soup

Ingredients for 6 servings:

• 1.3 kg potatoes, floury, peeled
• 50 g diced ham (smoked bacon or ham)
• 2 m.-sized onion(s)
• 2 tbsp oil
• 1 tbsp paprika powder, sweet
• 1.2 liters of vegetable broth
• 2 pairs of Vienna sausages
• 200 g whipped cream
• Salt and pepper, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Cut 500g of potatoes into small cubes and set aside. Cut the remaining potatoes into large pieces. Peel and dice the onions. Heat the oil in a large pot and fry the bacon until crispy. Add the onions and coarsely chopped potatoes to the pot and fry briefly. Sprinkle with the paprika and sweat briefly. Deglaze with the stock, bring to a boil and simmer over medium heat for about 30 minutes. Meanwhile, cook the small potato cubes in boiling salted water for about 10 minutes until tender, then drain. Slice the wieners, fry in the pan until browned and set aside. Purée the potato soup with a hand blender and stir in the cream. Season with salt and pepper. Add the potato cubes and wieners to the potato soup and serve.