Potato and cheese soup

Ingredients for 6 servings:

• 900 g potatoes
• 1 bunch of soup vegetables (carrot, celery, leek, parsley)
• 1 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 1 ½ liters of meat broth
• 200 g cream cheese
• 200 g herb cream cheese
• 200 g minced meat or raw sausages
• 6 small Vienna sausages
• pepper
• some oil for frying

Instructions

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

with Wienerle and Mettbällchen

Wash, peel, and roughly dice the potatoes. Wash and peel the vegetables. Slice the leek, roughly dice the carrot and celery. Wash, peel, and roughly dice the second carrot. Peel the onion, halve it, and cut it lengthwise and crosswise several times, then dice it. Sauté the vegetables in a large (!) pot with about 1 tablespoon of oil. Deglaze with the stock and simmer for about 20 minutes, until the vegetables are tender. Then stir both types of cream cheese into the soup. Wash the parsley, trim off any coarse stalks, and briefly tear the leaves. Add to the soup. Now purée the soup thoroughly, either with an immersion blender or, better yet, with a blender. Meanwhile, slice the wiener sausages and form small balls from the minced meat. Add the sausage slices and minced meat balls to the soup and heat through for about 10 minutes. If you like, you can season the soup with a little pepper. If the soup is too thick, you can add a little more hot broth. If you’re serving the soup as a baby dish, it’s best not to season it with any broth or other spices, depending on the baby’s age. Simply add water. You can serve it with some bread, but be careful, the soup is very filling.