Indian-style potato soup

Ingredients for 4 servings:

• 1 kg potatoes
• 4 carrots
• 1 stalk(s) leek
• 1 cup sour cream
• 2 jars of Bockwurst (or poultry)
• curry powder
• Salt
• pepper
• 500 ml vegetable stock

Instructions

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

Potato soup with curry and sausages

Peel the potatoes and cut into small pieces. Bring the broth to a boil and cook the potato pieces in it. Meanwhile, peel the carrots and coarsely grate them. Wash the leek and slice it into rings. Slice the sausages, as desired, or leave them whole. Remove the pot with the potatoes from the heat. Strain the vegetable broth and reserve a few extras. Then sieve the potatoes, leaving them a little coarser or reserving some of the potato pieces, depending on your taste. Now add the curry powder. Thin the mixture with the reserved broth as needed until you have a soup or stew – it all depends on your taste. Note: I use about 1-2 tablespoons of curry powder – but it really depends on the curry powder you use. Don’t try it yet, it won’t taste good yet. Add the carrots and simmer gently for about 5 minutes. Then add the sour cream and stir thoroughly. Add 4/5 of the leek. Add the sausages and simmer for another 5-10 minutes. Season with curry powder, salt, and pepper. Garnish with the remaining leek (it’s best to use the green part of the leek) and serve immediately.