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Potato Soup with Nuremberg Sausages

5 from 5 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

  • 600 g Potatoes
  • 100 g Carrots
  • 100 g Leek
  • 100 g Onions / 2 pieces
  • 1 tbsp Butter
  • 1 liter Vegetable broth (4 teaspoons instant broth)
  • 1 tsp Rubbed marjoram
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg
  • 130 g 6 Nuremberg grilled sausages
  • 2 tbsp Sunflower oil
  • 1 tbsp Sour cream

Instructions
 

  • Peel, wash and dice the potatoes. Peel the carrots, cut in half lengthways and cut diagonally into small pieces. Clean and wash the leek, halve lengthways and cut into strips. Peel the onions, dice one onion and halve the other, cut into slices and assemble in strips .. Heat the butter (1 tbsp) in a saucepan, add the vegetables (potato cubes, carrot pieces, leek strips and onion cubes), fry well. And deglaze / pour on the vegetable stock (1 liter). Season with rubbed marjoram (1 teaspoon), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and freshly ground nutmeg (1 big pinch). Let everything simmer / boil with the lid on for about 20 - 25 minutes and finally pound roughly (not too finely) with the potato masher. Fry the Nuremberg sausages until golden brown in a pan with sunflower oil (2 tbsp). Also fry the onion strips on the edge of the pan. Cut the sausages diagonally into pieces and add / stir into the soup with the fried onion strips and the sour cream (1 tbsp). Serve the potato soup hot.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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