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🍽️ Quick Potato and Leek Soup with Vienna Sausages

220 kcal · 35 min · 4 servings

Ingredients

• 5 large potato(es)
• 1 yellow beet (carrot)
• 1 stalk(s) leek
• 1 onion(s)
• 1 liter vegetable broth
• parsley
• pepper
• 2 Vienna sausages
• white bread (diced, toasted)
• chives
• marjoram
• bay leaves
• nutmeg

Instructions

1. 1. Peel the potatoes and the yellow turnip.
2. 2. Cut the peeled potatoes and the yellow turnip into coarse cubes.
3. 3. Dice the onion finely.
4. 4. Slice the leek into rings.
5. 5. Heat some olive oil in a pot.
6. 6. Sauté the onion cubes in the oil until translucent.
7. 7. Add the leek rings to the onions.
8. 8. Deglaze the vegetables with the vegetable broth.
9. 9. Add the potato cubes to the broth.
10. 10. Add the yellow turnip to the broth.
11. 11. Add the bay leaf to the broth.
12. 12. Close the lid of the pressure cooker.
13. 13. Bring the pot to pressure.
14. 14. Cook the soup for about 15 minutes.
15. 15. Open the pot after cooking.
16. 16. Remove the bay leaf from the soup.
17. 17. Add the herbs to the soup.
18. 18. Puree the soup with a hand blender until smooth.
19. 19. Season the soup with pepper and nutmeg.
20. 20. Slice the Vienna sausages.
21. 21. Place the sausage slices into the soup bowls.
22. 22. Pour the hot potato soup over the sausages.
23. 23. Garnish the bowls with toasted white bread cubes.

Nutrition per serving

• kcal: 220
• Protein: 8 g · Fett/Fat: 5 g · Carbs: 36 g