Summary

Ingredients

• 750 g potato (s), waxy
• 8 carrot (s)
• 1 leek
• 3 onion (s), large
• 150 g bacon, diced
• 1 ½ liter meat broth
• 0.25 liter ¼ cream
• 0.5 ½ package mashed potato powder
• salt
• 4 Mett sausages
• pepper

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Instructions

1. Peel the potatoes and carrots and cut into small cubes. Wash the leek and cut into fine strips. Cut the bacon and onions into smaller cubes than the vegetables and cut the sausages into 1cm slices.
2. Leave the bacon in a saucepan (not too brown), then add the onions along with the sausages and the leek. When the onions are translucent, stir in the diced potatoes and vegetables, season with salt and pepper.
3. Let simmer over a low flame for about 10 minutes, then pour in the meat stock and mix everything well. Bring to the boil, put the lid on and let it steep for approx. 1 hour over a low flame. Finally stir in the cream and gradually stir in the mashed potatoes to thicken.