Potato soup with Vienna sausage

Name: Potato soup with Vienna sausage
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 1 (350 g) Stalk leek (leek); 250 g Carrots; 1 TABLESPOON Oil; 4 TSP Instant vegetable stock; 4 (90 g each) Vienna sausage; 2 stem(s) Parsley; 1 Bag of mashed potato powder; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
1 (350 g) Stalk leek (leek)
250 g Carrots
1 TABLESPOON Oil
4 TSP Instant vegetable stock
4 (90 g each) Vienna sausage
2 stem(s) Parsley
1 Bag of mashed potato powder
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Peel and chop the onion. Clean the leek, halve lengthwise, wash and cut into rings. Clean, peel and wash the carrots and cut them into slices. Heat oil in a pot and fry onion.
2
Add the leek and carrots and steam briefly. Add 1250 ml water, bring to the boil and stir in the stock. Let simmer for about 10 minutes. Cut the sausages diagonally into slices. Wash parsley, dab dry and chop finely.
3
Stir the puree powder into the soup, add the sausages. Heat for 1-2 minutes, season with salt and pepper. Serve sprinkled with parsley.