Potato soup with sour cream and cheese

Ingredients for 4 servings:

• 8 potatoes, floury
• 4 carrots
• 1 stalk(s) leek
• 2 large onions
• 100 g smoked bacon
• 1 cup sour cream
• ½ pack of cream cheese spread
• 1 liter of water
• 4 sausages (smoking)
• 4 tsp, leveled chicken broth, instant
• 1 tsp, sautéed marjoram
• ½ tsp thyme
• ½ tsp nutmeg
• n. B. Salt
• n. B. Pfeffer
• n. B. Oil
• possibly fresh, chopped parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

the best there is (at least for us).

Peel the potatoes, wash and trim the remaining vegetables. Cut the potatoes into thumbnail-sized pieces, the carrots into thin slices, the leeks into thin half rings, the onions into fine cubes, the bacon into cubes, and the smoked meats into slices. Fry the bacon, sausage slices, and onions in a little oil until crispy. Add the carrots and leeks and fry briefly. Now add the potatoes, marjoram, and thyme. Fry everything until the potatoes have a light brown color. Deglaze with 1 liter of cold water, stir in a little pepper, stock, and nutmeg. Let the soup simmer on low heat for 30 minutes. Then remove the pot from the heat, carefully stir in the sour cream and processed cheese, and season to taste. Sprinkle with a little fresh, chopped parsley (if you have any). I like to serve it with fresh, buttered rye bread.