Summary

Ingredients

• 100 g bacon
• 1 leek
• 1 carrot (s)
• 500 g potato (s)
• 1 tablespoon clarified butter
• 0.5 liter ½ meat broth
• 1 bay leaf
• 2 juniper berries
• salt and pepper
• 1 pinch (s) sugar
• 2 onions)
• 100 g whipped cream
• 200 g sausae
• 0.5 tablespoon ½ butter

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Instructions

1. Dice the bacon. Clean, wash and dice the carrot. Also clean, wash and chop the leek. Peel, wash and slice the potatoes. Heat clarified butter in a saucepan and fry bacon in it. Add the chopped vegetables and fry briefly. Now add the potato slices and pour on the meat stock. Add the spices and cover and let the potato soup simmer for 20 minutes.
2. In the meantime, cut the onions into rings. Put the butter in a pan and fry the onions until golden brown.
3. After the cooking time, stir the soup vigorously with the whisk so that it becomes creamy. Stir in the cream and season the soup with salt, pepper and sugar. Cut the sausages into slices and fold in.
4. Put the soup on the plates and garnish with the onions if you like.