Traditional potato soup

Step 1/9

• ⅓ kg waxy potato
• ⅓ package bouquet garni

• knife
• Brett
• cutting board

Peel and slice vegetables. Finely chop parsley.

Step 2/9

• 33⅓ g bacon

• Pfanne

Add bacon to a pot and fry until golden.

Step 3/9

Add the diced vegetables and sautèe.

Step 4/9

• ⅓ l vegetable broth

Add vegetable stock and cook until the potatoes are soft.

Step 5/9

• 50 g German hunter sausage
• 5 g parsley

• Brett
• knife

Mince parsley and slice the sausage into approx. 0.5-in/1cm thick slices.

Step 6/9

• Pürierstab

Blend soup until creamy using an immersion blender.

Step 7/9

Add parsley and sausage.

Step 8/9

• ⅓ pinch salt
• ⅓ pinch pepper

Season to taste with salt and pepper. Keep in mind that that the sausage adds a lot of saltiness to the soup.

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• ⅓ tbsp crème fraîche

Serve in bowl, garnish with parsley, and top with a dollop of crème fraîche.

Enjoy your meal!