Vegetable – Cream Soup

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel, wash and chop the potatoes. Wash the vegetables and cut them into small pieces (I like to use frozen vegetables, then this point does not apply). Put the potatoes and vegetables in a saucepan, add milk (I like to use the fat arms with 1.5% fat) and fill up with water until the vegetables are just covered.
Season with vegetable stock, salt, pepper and nutmeg. Bring to the boil on a high level and simmer over medium to low heat for about 20-25 minutes, until the vegetables are cooked through.
In the meantime, cut the sausages into slices. When the vegetables are ready, puree the soup as you like (my children prefer the soup without pieces. The soup is then very creamy and thick). That`s how we love it! Then stir in the sausage slices and let them heat up briefly.
If you like to eat more meat, you can sear minced meat at the very beginning and then add the remaining ingredients. Continue to prepare as indicated.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.