Creamy potato soup

Ingredients for 8 servings:

• 2 kg potatoes
• ½ kg carrot(s)
• 1 bunch of soup vegetables
• 1 onion(s)
• 1 pack of diced ham
• 6 sausages (Vienna)
• 2 tbsp broth, granulated
• 1 tsp mustard
• Maggi

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the potatoes and carrots and cut into generous chunks. Wash and finely chop the vegetables. Peel the onion, don’t finely chop it. Add a little oil to a pot and, when it’s hot, add the ham cubes. When they start to stick to the bottom, reduce the heat slightly. When the ham cubes have browned, add the onion and vegetables and fry for about 2 minutes. Now reduce the heat back to high and add the potatoes and carrots at the same time. Pour in water until everything is well covered. Now add the 2 tablespoons of granulated stock and simmer for about 30 minutes. Then, using a ladle, skim off about 1/3 of the stock—but don’t discard it, because depending on how thick you like the soup, you can add more stock later to thicken it. Use a hand blender to puree the soup until it’s as fine or chunky as you like, adding more stock if necessary. Season with mustard and Maggi sauce and add the sausages. Let them simmer until hot, then serve.