Underberg potato soup with saussages

Preparation

Peel potatoes and cut into equal pieces. Peel onion and chop coarsely. Clean soup vegetables and cut into small pieces.

Heat butter in a large pot, sauté onions until translucent. Add potatoes and soup vegetables and stir.

Deglaze with broth. Add Underberg and simmer over medium heat for 15-20 minutes.

Puree everything with a hand blender to desired consistency. Add cream and stir in. Season with nutmeg, salt and pepper.

Cut sausages into pieces and add to soup.

Preparation time: 30 minutes
Nutritional values per serving: 543.6 kcal / 2270.3 kJ
51,5 g carbohydrates
15,4 g protein
27,5 g fat