Spicy potato soup with mini salami

Ingredients for 4 servings:

• 400 ml stock (goose stock)
• 200 ml water
• 1 tsp, heaped chicken broth
• 4 m.-sized potatoes
• 1 large carrot(s)
• 10 Salami (mini), hot
• 1 tbsp herb cream cheese
• 1 tbsp paprika paste
• 1 tsp sambal oelek
• 1 tsp paprika powder, hot
• 1 tsp sweet paprika powder
• 1 tsp cumin
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

If you don’t have goose stock on hand, you can replace it with chicken broth, beef bouillon, or something similar. The paprika paste can be replaced with tomato paste, which can then be seasoned with paprika powder. Dice the potatoes and bring to a boil with the goose stock. Finely chop the carrot and add to the boiling potatoes. After about 2-3 minutes, add 200 ml of water, chicken broth, and paprika paste or tomato paste, mix well, and bring to a boil. Chop the salami. Once everything is boiling, add the salami, salt, pepper, cumin, paprika powder, and sambal oelek, and simmer for 10 minutes. Finally, add the cream cheese, mix well, and season to taste. The soup should only be heated through, not boiled, so the cream cheese doesn’t curdle. The soup tastes even better the next day.