Potato soup with sausages

Name: Potato soup with sausages (Kartoffelsuppe mit gebratenen Würstchen)
Cuisine: German
Ingredients: 50 g/2 oz/4 tbsp butter; 1 onion, roughly chopped; 1 garlic clove, chopped; 2 medium potatoes, peeled and roughly chopped; ½ leek, roughly chopped; 1 medium carrot, roughly chopped; 500 ml/17 fl oz/generous 2 cups chicken stock; pinch of freshly grated nutmeg; 100 ml/3½ fl oz/scant ½ cup single (light) cream; 100 ml/3½ fl oz/scant ½ cup sour cream; 15 ml/1 tbsp sunflower oil; salt and ground white pepper; salt and ground white pepper; 4 frankfurter sausages, thinly sliced, and fresh marjoram, chopped, to garnish; 4 frankfurter sausages, thinly sliced, and fresh marjoram, chopped, to garnish

Kartoffelsuppe mit gebratenen Würstchen

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

Served with slices of fried frankfurter sausage, this dish is a real German classic. Try to use floury potatoes, because they produce a smoother texture when they are blended. Marjoram is the perfect herb for this soup: if you can’t get it fresh, add a little dried marjoram when cooking the vegetables.

Ingredients

50 g/2 oz/4 tbsp butter
1

Europe
Germany
Soup

Method

Melt the butter in a large pan over medium heat. Gently fry the onions and garlic for about 3 minutes, until softened. Add the potatoes, leek and carrot to the pan and pour in the stock. Bring to the boil and season with salt, pepper and nutmeg. Simmer for about 15 minutes, until the potatoes are soft.