Potato Soup Made from Rest Of Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 medium onion (s)
- 4 Vienna sausages
- 300 ml vegetable stock
- 300 g mashed potatoes (mashed potatoes), leftovers
- 200 ml milk
- salt
- parsley
- chives
- some clarified butter
Print Recipe
Pin Recipe Instructions
- First cut the onions into cubes and a wiener sausage into slices.
- Melt the clarified butter in a saucepan over medium-high heat and add a little salt. Put the onions and the sausage in the saucepan and fry them. As soon as the bottom has set a little color, deglaze with 100 ml of the vegetable stock and then let everything boil down over high heat. When the bottom has turned a nice brown color, add the rest of the vegetable stock and stir to loosen the sediment.
- Now remove the pot from the heat source and add the mashed potatoes. Chop up with a wooden spoon and stir until everything has dissolved. Then put the saucepan back on the stove over medium heat and gradually add the milk. Reduce the soup until it has the desired consistency. Then add the herbs and remaining sausages. Possibly season with salt and pepper, although you have to be careful with the salt because of the sausages.
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