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🍽️ Hearty Potato-Leek Soup with Mettwurst

649 kcal · 30 min · 4 servings

Ingredients

• 600 g floury potatoes
• 1 zucchini
• 2 stalks leek
• 1 clove garlic
• 5 tbsp sunflower oil
• 800 ml chicken broth
• salt
• pepper (from the mill)
• 2 tbsp freshly chopped parsley
• nutmeg
• 1 handful marjoram
• 300 g coarse mettwurst
• marjoram (for garnish)

Instructions

1. 1. Heat a pot on the stove.
2. 2. Peel the potatoes and the zucchini.
3. 3. Remove the tough ends and the green tops from the leek.
4. 4. Peel the garlic.
5. 5. Cut the potatoes, zucchini, and leek into coarse cubes.
6. 6. Finely chop the garlic.
7. 7. Heat one tablespoon of oil in the pot.
8. 8. Sauté the zucchini, leek, and garlic in the hot oil.
9. 9. Deglaze the mixture with the vegetable broth.
10. 10. Add the potato cubes to the pot.
11. 11. Season the soup with salt and pepper.
12. 12. Simmer the soup covered for about 30 minutes on low heat.
13. 13. Stir the soup occasionally.
14. 14. Remove half of the vegetables from the pot with a slotted spoon and set them aside.
15. 15. Puree the remaining soup content until smooth.
16. 16. Slice the Mettwurst (dry sausage).
17. 17. Pick the parsley leaves off the stems.
18. 18. Add the Mettwurst slices and the parsley to the soup.
19. 19. Let the additions steep in the soup for about 5 minutes.
20. 20. Adjust the seasoning of the soup with salt, pepper, and nutmeg.
21. 21. Pick the marjoram leaves off the stems.
22. 22. Puree the marjoram leaves with the remaining oil until smooth.
23. 23. Return the prepared vegetables (zucchini, leek, potatoes) to the soup.
24. 24. Drizzle the marjoram pesto over the finished soup.
25. 25. Garnish the bowl with fresh marjoram leaves.
26. 26. Serve the soup hot.

Nutrition per serving

• kcal: 649
• Protein: 34 g · Fett/Fat: 43 g · Carbs: 31 g