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🍲 Classic Potato Soup

278 kcal · 30 min · 4 servings

Ingredients

• Soup vegetables 1 bunch
• Potatoes, mostly waxy 1 kg
• Onions, yellow 1 pc.
• Belly bacon 150 g
• Oil 2 tbsp
• Vegetable broth 1.5 L
• Salt pinch
• Marjoram, dried 1 tsp
• Bay leaves, dried 1 pc.
• Parsley, fresh 10 g
• Vienna sausages 4 pc.
• Pepper, black ground pinch

Instructions

1. 1. Thoroughly wash the soup vegetables. Peel them if necessary. Cut the vegetables into approx. 1 cm cubes.
2. 2. Peel the potatoes. Rinse them. Cut the potatoes into approx. 1 cm cubes as well.
3. 3. Halve the onion. Peel it. Dice the onion finely.
4. 4. Cut the pork belly into cubes.
5. 5. Heat approx. 2 tbsp of oil in a pot over medium heat.
6. 6. Fry the pork belly together with the onion for approx. 3–4 minutes.
7. 7. Add the vegetables and potatoes to the pot.
8. 8. Fry everything together for approx. 2 minutes.
9. 9. Deglaze everything with vegetable broth.
10. 10. Add 1 tsp salt, marjoram, and a bay leaf to the soup.
11. 11. Let the soup simmer gently for approx. 30 minutes.
12. 12. Wash the parsley.
13. 13. Shake the parsley dry.
14. 14. Pluck the parsley leaves from the stems.
15. 15. Finely chop the parsley leaves.
16. 16. Slice the Vienna sausages.
17. 17. Remove approx. 300 ml of the finished soup from the pot.
18. 18. Puree the removed soup in a tall container.
19. 19. Pour the pureed soup back into the pot.
20. 20. Add the sliced sausages to the soup.
21. 21. Heat the soup with the sausages for approx. 10 minutes.
22. 22. Season the soup with salt and pepper to taste.
23. 23. Serve the soup in bowls.
24. 24. Sprinkle the chopped parsley over the soup.

Nutrition per serving

• kcal: 278
• Protein: 11 g · Fett/Fat: 16 g · Carbs: 23 g