Potato Soup with Difference
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Servings: 4 people
- 5 Pc. Potatoes mainly waxy
- 2 Pc. Carrots
- 1 pole Leek
- 1 Pc. Onions
- 1 Pc. Clove of garlic
- Vegetable broth
- 1 cups Cream herb cheese
- Salt pepper
- 1 tbsp Olive oil
- Wiener sausages
Peel and finely dice the onions and garlic, wash the leek and cut in half into rings. Peel and dice potatoes, peel carrots, halve and cut into slices.
Heat the oil in a saucepan, sauté the onions and garlic, add the leek, carrots and potatoes and sauté as well. Pour the vegetable stock until everything is covered, season to taste and cook until the potatoes and carrots are a little soft. Pound 2-3 times with a coarse potato masher. Finally fold in the cheese, do not cook with baguette or serve fresh rye bread! Good Appetite
I gave a pair of sausages in for my carnivorous plant (my husband)! The soup tastes very tasty even without the sausage!
Serving: 100g | Calories: 221kcal | Carbohydrates: 0.1g | Fat: 25g