John Myers
Potato and Leek Soup with Sausages
The perfect potato and leek soup with sausages recipe with a picture and simple step-by-step instructions.
- 500 g Floury potatoes
- 3 Carrots
- 1 Leek
- 0,5 bunch Parsely
- 1 tbsp Oil
- 500 ml Vegetable broth
- 100 ml Coffee cream
- 250 g Poultry sausage
- 1 pinch Seasoned Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
- Cut off the roots and withered leaves from the leek. Halve the leek lengthways and wash thoroughly. Peel and slice the carrots. Peel and slice the potatoes.
- Heat the oil in a saucepan and sauté the leek. Add the rest of the vegetables and deglaze with the stock. Simmer gently for about 20 minutes (depending on the size of the vegetable pieces).
- Wash and finely chop the parsley. Cut the sausages into thin slices.
- When the vegetables are cooked, stir in the coffee cream and add the parsley. Then puree the soup. Season to taste with herb salt, pepper and grated nutmeg. Fold in the sausages and serve.
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