French potato soup

Ingredients for 5 servings:

• 6 medium-sized potatoes (waxy)
• 4 carrots
• 1 stalk(s) leek
• 5 sausages
• 1 cup whipped cream
• 5 tbsp Flour (depending on your needs and consistency)
• olive oil
• Herbs, as desired (chives, parsley)
• 1 bag(s) of cheese, grated cheese/gratin cheese
• salt and pepper
• 1 liter vegetable broth
• 3 large onions
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash and peel the potatoes and carrots, and cut into small, equal-sized pieces or slices. Trim the leeks and onions and slice them into rings. Use the leek leaves as well. In a large saucepan, add enough olive oil to cover the bottom by about half a centimeter. First, fry the potatoes and carrots in the oil. After about 5-7 minutes, add the leeks and onions and continue frying. Then sprinkle a tablespoon of flour over the fried vegetables, stir in, and cook well. Now gradually add the vegetable stock with a ladle and stir until a creamy sauce forms. Let everything simmer for about 15 minutes, until the potatoes and carrots are as firm as you like. Slice the sausages and simmer with the herbs for about another 5 minutes. Turn off the heat and add the cream, if desired, and stir well. To serve, ladle the soup into deep bowls and sprinkle with gratin cheese; it will melt. Bon appetit!