Potato Soup with Sour Cream and Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 potato (s), floury cooking
- 4 carrot (s)
- 1 leek
- 2 large onions
- 100 g bacon, smoked
- 1 cup sour cream
- 0.5 ½ pack cream cheese
- 1 liter water
- 4 sausages, (smokers)
- 4 teaspoons, leveled chicken broth, instant
- 1 teaspoon, grained marjoram
- 0.5 teaspoon ½ thyme
- 0.5 teaspoon ½ nutmeg
- salt
- pepper
- oil
- possibly parsley, fresh, chopped
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, wash and clean the remaining vegetables.
- Cut the potatoes into pieces the size of a thumbnail, carrots into thin slices, leeks into thin half rings, onions into thin cubes, bacon into cubes and smokers into slices.
- Fry the bacon, sausage slices and onions in a little oil until crispy. Add the carrots and leek and fry briefly as well. Now add the potatoes, marjoram and thyme. Fry everything until the potatoes have a little color.
- Deglaze with 1 liter of cold water, stir in a little pepper, stock and nutmeg.
- Now let the soup simmer on a low heat for 30 minutes.
- Then remove the saucepan from the heat, carefully stir in the sour cream and processed cheese, season to taste.
- Sprinkle with a little fresh, chopped parsley (if you have some).
- I like a fresh, buttered rye bread with it.
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