Potato soup made from leftover mashed potatoes

Ingredients for 3 servings:

• 2 m.-sized onion(s)
• 4 Vienna sausages
• 300 ml vegetable stock
• 300 g mashed potatoes (mashed potatoes), leftovers
• 200 ml milk
• n. B. Salt
• e.g. parsley
• e.g. chives
• some clarified butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple leftover meal

First, dice the onions and slice a Vienna sausage. Melt the clarified butter in a saucepan over medium-high heat and add a little salt. Add the onions and sausage to the pan and fry. As soon as the base has taken on some color, deglaze with 100 ml of the vegetable stock and then simmer everything over high heat. When the base has turned a nice brown color, add the rest of the vegetable stock and stir to loosen the sediment. Now remove the pan from the heat and add the mashed potatoes. Break them up with a wooden spoon and stir until everything has dissolved. Then return the pan to the stove over medium heat and gradually add the milk. Reduce the soup until it reaches the desired consistency. Then add the herbs and the remaining sausage. Season to taste with salt and pepper, although you have to be careful with the salt because of the sausages.