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🍽️ Creative Potato Soup

444 kcal · 30 min · 4 servings

Ingredients

• 600 g mirepoix (1 bunch)
• 800 g mostly waxy potatoes (8 mostly waxy potatoes)
• 50 g onions (1 onion)
• 1 tbsp rapeseed oil
• 2 fresh bay leaves
• 1 tsp dried marjoram
• 700 ml classic vegetable broth
• 360 g poultry sausages (4 poultry sausages)
• nutmeg
• salt
• pepper
• 1 pinch ground allspice

Instructions

1. 1. Wash the soup vegetables under running water.
2. 2. Peel the carrot and the celeriac.
3. 3. Cut the carrot and celeriac into approx. 1 cm cubes.
4. 4. Halve the leek lengthwise and cut it into approx. 1 cm pieces.
5. 5. Shake the parsley dry and set it aside.
6. 6. Peel the potatoes and wash them.
7. 7. Cut the potatoes into approx. 1 cm cubes.
8. 8. Peel the onion and dice it finely.
9. 9. Heat the rapeseed oil in a pot.
10. 10. Sauté the onions in the hot oil.
11. 11. Add the potatoes, carrots, celeriac, leek, bay leaves, and marjoram to the pot.
12. 12. Sauté the vegetables briefly.
13. 13. Pour in the vegetable broth.
14. 14. Bring the soup to a boil.
15. 15. Reduce the heat to medium.
16. 16. Cover the pot.
17. 17. Let the soup cook for approx. 20 minutes.
18. 18. Remove the bay leaves from the soup.
19. 19. Blend the soup briefly with a hand blender.
20. 20. Ensure the soup becomes creamier but some potato cubes remain whole.
21. 21. Cut the sausages into pieces.
22. 22. Add the sausage pieces to the soup.
23. 23. Warm the sausages in the soup.
24. 24. Do not let the soup boil again.
25. 25. Pluck the parsley leaves from the stems.
26. 26. Finely chop the parsley leaves.
27. 27. Add the chopped parsley to the soup.
28. 28. Season the soup with salt and pepper.
29. 29. Add some allspice (pimento).
30. 30. Grate some fresh nutmeg over the soup.
31. 31. Taste the soup and adjust seasoning if needed.

Nutrition per serving

• kcal: 444
• Protein: 18 g · Fett/Fat: 24 g · Carbs: 38 g