Ingredients
- 2 lbs (900 g) potatoes, peeled and diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 leek, thinly sliced and rinsed
- 1 medium onion, diced
- 5 cups (1.2 L) vegetable or chicken broth
- 2 tablespoons butter
- 1 cup (240 ml) heavy cream
- 8 oz (225 g) smoked sausage (halal), sliced
- 2 bay leaves
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare all vegetables: peel and dice potatoes and carrots, chop celery, dice onion, and slice and rinse leek.
- In a large pot, melt butter over medium heat. Add onion, leek, carrots, and celery. Cook for 5–7 minutes until softened.
- Add potatoes, broth, and bay leaves. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 20–25 minutes until potatoes are tender.
- Remove bay leaves. Blend part of the soup using an immersion blender until semi-smooth.
- Stir in heavy cream and sliced sausage.
- Season with salt, pepper, and nutmeg. Simmer for 5–10 minutes.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
- Use Yukon Gold or Russet potatoes for best texture.
- Blend only part of the soup for a balance of creamy and chunky texture.
- Substitute cream with milk for a lighter version.
- Omit sausage for a vegetarian option.
- Flavors deepen when stored overnight.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg
