Potato Stew – Potato Soup with Cabanossi, Leek and Carrots

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

  • 4 large carrot (s)
  • 1 leek
  • 600 g potato (s)
  • 3 Cabanossi
  • 2 liters water
  • 2 cups crème fraîche with herbs, 00 g each
  • 6 teaspoons beef stock powder
  • 0.5 bag ½ / s mashed potato powder (a whole is 94.5g)
  • pepper
  • marjoram
  • Garlic granules
  • Parsley, TK
Potato Stew – Potato Soup with Cabanossi, Leek and Carrots
Potato Stew – Potato Soup with Cabanossi, Leek and Carrots

Instructions

  1. Halve the Cabanossi lengthways and cut into slices. Sear them in a saucepan (in a little oil if you like).
  2. In the meantime, clean the leek, cut in half and cut into half rings. Also peel the carrots, cut in half lengthways and cut into pieces.
  3. If the Cabanossi is lightly browned, braise the vegetables briefly. Now deglaze with 2 liters of water and let it get hot.
  4. Meanwhile, peel the potatoes and cut them into bite-sized pieces.
  5. When the soup is hot, add the broth, some marjoram and the potato pieces. Cook for about 30 minutes, depending on the size of the potato pieces.
  6. When the potatoes are cooked, stir in the crème fraîche, stir in the mashed potatoes with a whisk and season to taste with the broth, pepper and garlic. Finally, pour frozen parsley over the soup.
  7. Herbal baguette tastes good with it.

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