Potato soup with nachos

Name: Potato soup with nachos
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Leeks (leek); 2 Onions; 750 g mainly waxy potatoes; 1 l Chicken bouillon; 20 g Butter; 4 coarse uncooked bratwursts (à approx. 120g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Stem(s) Parsley; 150 g Fresh cream; 75 g Nachos (natural)

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Leeks (leek)
2 Onions
750 g mainly waxy potatoes
1 l Chicken bouillon
20 g Butter
4 coarse uncooked bratwursts (à approx. 120g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Stem(s) Parsley
150 g Fresh cream
75 g Nachos (natural)

Directions

1
Clean, wash and cut the leek into rings. Peel and chop the onions. Peel and wash potatoes and cut into small cubes. Put chicken stock, potatoes, onions and leek in a pot, bring to the boil, cover and cook for about 20 minutes.
2
Add butter and mash coarsely with a potato masher. Press small dumplings from the sausage directly into the soup. Simmer again for another 8-10 minutes at low heat. Season with salt and pepper.
3
Meanwhile wash parsley, shake dry and chop finely. Stir 3/4 of the parsley into the soup. Serve the soup in small bowls, sprinkled with a dash of crème fraîche, nachos and 1/4 of the parsley.