Summary

Ingredients

• 8 medium potato (s)
• 2 medium carrot (s)
• 1 small leek (s) or spring onion
• 0.25 ¼ tuber / n celery
• salt and pepper
• Stock cube
• water
• 4 sausages (Pfefferbeißer) or other smoked cooked sausages
• 40 g mountain cheese
• some chives, fresher

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Instructions

1. Wash, peel and roughly dice the potatoes, carrots and celery. Wash the leek, roughly chop and fry briefly in oil with celery and carrots. Add the potatoes and deglaze with water so that the vegetables are covered. Let the soup simmer for about 30 minutes.
2. Remove the dark green part of the leek and puree the rest with the hand blender. Season to taste with 1 - 2 stock cubes and salt and pepper as required. Cut the cheese into small cubes and place on the empty soup plate. Scald the sausages, add them to the soup for 5 minutes and let them simmer.
3. Put the hot soup in the plates. Cut the sausages into small pieces and place them on the plates. Decorate with a little chives and serve.