Potato and leek soup with sausages

Name: Potato and leek soup with sausages
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 375 g Potatoes (mainly firm when cooked); 1 (approx. 200 g) Stalk leek (leek); 7-10 Tbsp salt, black pepper; 1 TEASPOON Vegetable broth (instant); 25 g Radish sprouts; 7-10 Tbsp Chives; 1 (50 g) low-calorie Vienna sausage; 7-10 Tbsp a few drops of Worcester sauce; 7-10 Tbsp colourful peppercorns

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

375 g Potatoes (mainly firm when cooked)
1 (approx. 200 g) Stalk leek (leek)
7-10 Tbsp salt, black pepper
1 TEASPOON Vegetable broth (instant)
25 g Radish sprouts
7-10 Tbsp Chives
1 (50 g) low-calorie Vienna sausage
7-10 Tbsp a few drops of Worcester sauce
7-10 Tbsp colourful peppercorns

Directions

1
Peel, wash and roughly dice the potatoes. Clean, wash and cut leek into rings. Boil potatoes in 3/8 l salted water for about 20 minutes. Add leek after about 10 minutes. Stir in broth
2
Sort the sprouts, wash and drain. Wash the chives and cut into small rolls. Cut the sausages into thin slices and heat briefly in the soup.
3
Season soup with salt, pepper and Worcester sauce. Sprinkle with sprouts and chives. If necessary, crush peppercorns coarsely and sprinkle on top
4
The radish sprouts give the stew a spicy flavor. To keep them nice and crunchy and not lose their vitamins, rinse the sprouts with cold water, let them drip off and sprinkle over the hot soup. Serve immediately