Potato – Leek – Pot with Sausages
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg potato (s)
- 2 carrot (s)
- 500 g leek
- 3 tablespoon butter
- 2 liters vegetable stock
- 8 sausages (Viennese)
- 1 bunch parsley
- 200 ml crème fraîche
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and carrots and cut into thin slices. Clean and wash the leek and cut into fine rings.
- Melt the butter in a saucepan, briefly fry the potatoes and carrots, add the leek and pour the vegetable stock on top. Bring to a boil and cook for 20 minutes, until the vegetables are almost cooked. Add the sausages cut into pieces for the last 10 minutes.
- Wash and chop the parsley. Just before serving, stir in the crème fraîche and sprinkle with the parsley. Season to taste with salt and pepper.
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