Cabanossi stew with potatoes and cheese

Ingredients for 4 servings:

• 450 g Cabanossi
• 1 onion(s)
• 500 g potatoes
• 400 g carrot(s)
• 1 stalk(s) leek
• 30 g oil, neutral
• 1 tbsp flour
• 1 liter of broth
• 250 ml cream
• 200 g herb cheese spread
• 1 bunch of parsley
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

spicy main course

Slice the Cabanossi. Peel and finely chop the onion. Peel and wash the potatoes. Trim and wash the vegetables. Cut the potatoes into small cubes, the carrots into slices, and the leek into thin rings. Heat the fat in a saucepan and fry the Cabanossi slices. Add the diced onion and sauté lightly. Dust with flour. Pour in the broth while stirring. Bring everything to a boil briefly. Stir in the cream. Add the potatoes and carrots and cook over medium heat for 12-15 minutes. Stir in the leek rings and the processed cheese. Continue cooking the stew until the cheese is completely melted. Before serving, season the cheese and Cabanossi stew with salt and pepper and sprinkle with chopped parsley. Garnish with parsley, if desired.