Abrahms' Family Recipes Kartoffel-Lauch-Suppe mit Würstchen Meal plan
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Kartoffel-Lauch-Suppe mit Würstchen

  1. Melt butter 30 g in a large pot over medium-low. Add onion 1 and leeks 2. Cook ⏲ 6–8 minutes, stirring, until soft but not browned. You want them sweet, not caramelized.
  2. Peel and cube floury potatoes 600 g. Add the potato cubes and vegetable broth 800 ml. Bring to a boil, reduce to a simmer, cook ⏲ 18–20 minutes until the potatoes are very tender and starting to fall apart.
  3. Mash roughly with a potato masher for a rustic texture (recommended for Cozy — some chunks stay, some break down). Or use an immersion blender on about half the pot for a smoother result and leave the other half chunky.
  4. Stir in cream 100 ml (or 50 g Frischkäse for lighter), a pinch of nutmeg, and black pepper. Taste for salt — broth is already salted, usually doesn't need much more.
  5. Slice Würstchen 3 into coins. Add to the soup and simmer for ⏲ 3 minutes to heat through. Don't let it boil hard — keeps the sausages from splitting.
  6. Ladle into bowls and top generously with chives.

Serves 3