Potato soup with nachos

Name: Potato soup with nachos
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Leeks (leek); 2 Onions; 750 g Potatoes; 1 TABLESPOON Chicken broth (instant); 1 TABLESPOON Butter; 4 coarse uncooked bratwursts (à approx. 120 g); 3-4 Stem(s) Parsley; 7-10 Tbsp salt and pepper; 150 g Fresh cream; 75 g Nachos (tortilla chips)

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Leeks (leek)
2 Onions
750 g Potatoes
1 TABLESPOON Chicken broth (instant)
1 TABLESPOON Butter
4 coarse uncooked bratwursts (à approx. 120 g)
3-4 Stem(s) Parsley
7-10 Tbsp salt and pepper
150 g Fresh cream
75 g Nachos (tortilla chips)

Directions

1
Clean, wash and cut the leek into rings. Peel and chop the onions. Peel and wash potatoes and cut into small cubes.
2
Bring the prepared ingredients with 1 l water and chicken broth to the boil in a large pot. Cover and simmer for about 20 minutes. Add butter. Mash roughly with a potato masher.
3
Press the sausage meat as small balls directly from the skin into the soup. Simmer everything at low heat for 8-10 minutes.
4
In the meantime, wash the parsley, shake dry, chop finely and stir into the soup. Season soup with salt and pepper. Serve the soup. Put 1 blob of crème fraîche on each and put some nachos in.
5
Add the rest of the nachos.