John Myers
Ingredients for 4 servings:
- 5 large potatoes
- 1 yellow beet (carrot)
- 1 stalk(s) leek
- 1 onion(s)
- 1 liter vegetable broth
- Parsley
- pepper
- 2 Vienna sausages
- White bread, diced, toasted
- chives
- marjoram
- bay leaves
- nutmeg
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
tastes especially good with sausages, recipe for the pressure cooker
The quickest way is in a steamer: Clean the potatoes and yellow turnip and cut into large cubes. Dice the onion. Slice the leek into rings. Sauté the onions in a little olive oil until translucent, add the leek. Deglaze with the vegetable stock. Add the diced potatoes and carrot to the stock along with the bay leaf. Close the lid, bring the steamer to pressure, and cook for about 15 minutes. Open the pot, fish out the bay leaf, and add the herbs. Purée the vegetable stock with a hand blender, season with pepper and nutmeg. Place the sliced wiener sausages in the soup bowl and pour the hot potato soup over them. Serve with the toasted white bread cubes. Tip: Don’t skimp on the marjoram. It’s what gives the potato soup its special flavor.
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