Peel and wash the potatoes, cut into small cubes and cook in the vegetable stock for about 15 minutes. In the meantime, wash the leek and cut into small rings. D.
Set aside about 1/3 of the potatoes and mash the rest in the stock or puree with the hand blender. Then add the set aside potatoes and the leek and simmer for a few minutes while stirring.
Season the soup with salt and pepper and add the processed cheese. Finally add the chopped sausages and leave to stand for about two minutes.
Tip:
My dad swears that it tastes better if the leek is sautéed in a pan beforehand.
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