Creamy potato soup à la Mama

Ingredients for 4 servings:

• 1 kg potatoes
• 1 tsp instant meat broth
• 125 ml milk, lukewarm
• 200 g sausage (Sucuk), or turkey or beef ham
• 200 g cheese (young Gouda), grated, or other mild cheese
• 1 tsp marjoram, dried, or chervil, alternatively oregano
• salt and pepper
• 1 liter of water, more if necessary
• 1 medium-sized onion(s), finely diced
• 2 cloves garlic, finely diced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

popular since childhood, hearty cream soup

Peel, halve, and wash the potatoes. Place them in a pot and add enough water to cover the potatoes. Stir in the stock powder and cook for about 20 minutes until tender. Either cook the onion and garlic with the potatoes or fry them with the sausage. Drain the potatoes, but collect the stock in a heatproof container and set aside for a moment. Mash the potatoes, then gradually add the stock while stirring until a creamy soup forms. Brown the ham or sucuk and add it with the cooking juices. Stir in the washed and chopped herbs (not necessary for frozen or dried herbs) and the remaining spices and let it simmer for a short time. Be careful with the salt, as the sausage is already well seasoned. Now, reduce the heat to low (important! The soup must not be allowed to boil at this point, otherwise it will stick or burn), and stir in the grated cheese. Thin the soup with the milk until it reaches the desired creaminess. Now pour the soup into bowls and serve. If you like, you can serve it with freshly baked or warmed bread.