Winter Potato Soup with Peas and Carrots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 m. Potatoes, mainly waxy
- 3 medium onion (s)
- 3 medium carrot (s)
- 250 g peas, frozen
- 100 g processed cheese
- 200 g Vienna sausaes
- 1 liter vegetable broth or meat broth
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes, onions and carrots. Sauté in a soup pot with 1 tablespoon of oil, allowing the vegetables to turn a little brown. Pour in the vegetable or meat stock or salted water. Cover and simmer over a low heat for 10-15 minutes, until the vegetables are cooked through. At the end of the cooking time add the peas and the processed cheese. The frozen peas are already pre-cooked and should only be brought to the boil in the soup. This ensures that they are all thawed. Add salt and pepper as desired, but this depends heavily on the seasoning of the broth used.
- The vegetarians are already done at this point.
- If you want a meat side dish, you can serve the stew with warm Vienna sausages. However, we don`t like it when the sausages swim too long in the soup because they lose their taste there very quickly. I cut them into bite-sized pieces and fry them lightly in the pan. So everyone can help themselves to their taste.
- A quick but substantial stew that we like to eat at home after a long winter walk, a toboggan morning or after work in the winter garden.
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