Spanish potato soup

Ingredients for 4 servings:

• 1 kg waxy potatoes, peeled and diced
• 2 medium-sized onions, roughly diced
• 2 bell peppers, diced
• 2 tbsp olive oil
• 250 g garlic sausage, coarse, sliced
• 750 ml vegetable stock
• n. B. Salt and pepper, black, from the mill
• n. B. Paprika powder, sweet
• 2 beef tomatoes, peeled and roughly diced

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Sauté the potatoes, onions, bell peppers, and garlic sausage in olive oil. Pour in the broth and season with salt, pepper, and plenty of paprika. Simmer for about 20 minutes, until the potatoes are tender. Shortly before the end of the cooking time, add the diced tomatoes and let them cook. Season again before serving. Tip: The broth should look really red. If available, Pimenton de la Vera is a good seasoning. Sour cream with crushed garlic also tastes delicious as a topping.