John Myers
Potato Soup with Cheese Meat
The perfect potato soup with cheese meat recipe with a picture and simple step-by-step instructions.
- 6 Potatoes
- 200 g Soup vegetables
- 0,5 liter Beef broth
- 300 g Soup bones
- 1 Bay leaf
- Sugar
- Salt
- Pepper from the grinder
- 1 tsp Sweet paprika powder
- 0,5 tsp Savory
- 0,5 tsp Marjoram
- 2 Garlic cloves
- 200 ml Beer dark
- Rapeseed oil
- 4 Cheese krainer
- Chop the potatoes into small cubes and roast them together with the soup bones in a little oil.
- Add soup vegetables, paprika powder, salt, sugar and toast briefly – deglaze with beer.
- Pour in the broth, add the bay leaf and simmer over medium heat for 40 minutes. Then remove the bone and bay leaf.
- Thoroughly puree everything and season with salt, pepper, marjoram and savory.
- Add the sausages and let them steep in the hot soup.
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