Potato soup with leek and mettenden

Ingredients for 4 servings:

• 1 kg potatoes
• 1 leek(s)
• 3 m.-sized onion(s)
• 250 g bacon
• 8 Mettenden
• 1 cup of sour cream or herbal sour cream, approx. 200 g
• 2 tbsp, heaped marjoram
• n. B. herbal mixture e.g. Italian herbs, garden herbs
• e.g. water or broth
• salt and pepper
• Parsley for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

with bacon and Mettenden for extra meat enjoyment

Sauté the onions in a little oil or butter in a saucepan and deglaze with water or stock. Peel and finely chop the potatoes. The smaller the pieces, the less cooking time is needed. Boil the potatoes and onions in the stock. Meanwhile, slice the leek and the mettenden sausages. I like to score the leek lengthwise so they distribute better in the soup. Fry the mettenden sausages and bacon and set aside. Remove a few potatoes. Puree the rest. When puréeing, I only put the hand blender in for a relatively short time so that it doesn’t become like paste, but a few pieces remain. Now add the previously removed potatoes, bacon, leek, mettenden sausages, marjoram, and herbs. If desired, add a little more sour cream to round it off, but you can also omit it. Let the soup simmer for a short time so that the leek is cooked through. Season the soup with salt and pepper if desired, although the bacon and mettenden sausages are usually salty enough. The soup can be served well with parsley.