Potato soup with peppers

Ingredients for 6 servings:

• 1 kg potatoes
• 3 bell peppers, colored
• 1 stalk(s) leek
• 1 tbsp clarified butter
• 2 tbsp tomato paste with seasoning vegetables
• 1 ¼ liters beef broth
• 1 tsp caraway powder
• 2 tsp marjoram, shredded
• 1 tsp thyme, shredded
• ½ tsp rosemary, ground
• Salt
• Black pepper, freshly ground
• 2 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 6 sausages

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel, dice, and wash the potatoes. Wash the bell peppers and cut into small cubes. Clean the leeks, quarter them, and cut them into strips. Slice the sausages. Melt the clarified butter in a large pot and fry the diced potatoes. Add the sliced ​​leek and fry. Deglaze with the stock and simmer for 10 minutes. Then put the tomato paste, 3 ladles of potatoes and stock, and 2 handfuls of diced bell peppers in a blender and puree well. Then add them back to the soup. Add the remaining diced bell peppers, stir in the spices, and simmer for another 10 minutes. Add the sliced ​​sausages to the soup and let it warm through.