Potato soup with Ahler sausage

Name: Potato soup with Ahler sausage
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g waxy potatoes; 1 rod Leeks (approx. 250 g); 200 g Carrots; 1 Onion; 200 g Eagle sausage; 2 TABLESPOONS Oil; 1 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 stems Marjoram; 50 g Whipped cream; 7-10 Tbsp Noble sweet paprika; 7-10 Tbsp Nutmeg

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g waxy potatoes
1 rod Leeks (approx. 250 g)
200 g Carrots
1 Onion
200 g Eagle sausage
2 TABLESPOONS Oil
1 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 stems Marjoram
50 g Whipped cream
7-10 Tbsp Noble sweet paprika
7-10 Tbsp Nutmeg

Directions

1
Peel and wash the potatoes and cut them into cubes of about 1 cm. Clean, wash and cut the leek into rings. Peel carrots, halve lengthwise and cut into thick slices. Peel and roughly dice the onion. Cut sausage into thin slices.
2
Fry the sausage slices in a wide pan for approx. 3 minutes, turning. Take out and drain on kitchen paper. Add oil to the frying fat, fry potatoes, carrots and onion for about 2 minutes, turning them over. Add stock, season with salt and pepper. Cook on low heat for about 20 minutes.
3
Wash the marjoram, shake dry and scrape the leaves off the stalks. Chop about half of it finely and add to the soup with leek. Let simmer for another 10 minutes. Pour cream into the soup. Season soup with salt and pepper, paprika and nutmeg and arrange in a deep bowl. Add slices of sausage and remaining marjoram to the soup.