Summary

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

1. Peel the potatoes, wash and clean the remaining vegetables.
2. 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.
3. 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.
4. Deglaze with 1 liter of cold water, stir in a little pepper, stock and nutmeg.
5. Now let the soup simmer on a low heat for 30 minutes.
6. Then remove the saucepan from the heat, carefully stir in the sour cream and processed cheese, season to taste.
7. Sprinkle with a little fresh, chopped parsley (if you have some).
8. I like a fresh, buttered rye bread with it.