Kartoffel-Lauch-Suppe mit Würstchen

Version v1 current · History (1)

Serves 3

Ingredients

• 30 g butter
• 1 onion (diced)
• 2 leeks (white and light-green parts, sliced and rinsed well — sand hides in the layers)
• 600 g floury potatoes (mehligkochend, like Linda or Gala)
• 800 ml vegetable broth
• 100 ml cream
• nutmeg
• black pepper
• salt
• 3 würstchen (Wiener, Bockwürstchen, or Geflügelwürstchen for lighter)
• chives (chopped)

Steps

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.