Potato Soup with Sausages

Defrost soup vegetables. Peel and rinse the potatoes, cut into cubes. Peel and chop onion, sauté in butter until translucent. Add potatoes and fry briefly. Pour in clear soup and cook for 12-15 minutes. Remove 1/3 of the potatoes, mash the rest in the saucepan. Add remaining potato pieces with defrosted greens and whipped cream to saucepan. Boil soup for 6-8 minutes. Season with paprika, salt and pepper. Cook Frankfurter sausages in hot water, remove, drain. Cut into slices. Add to the potato soup form. Rinse parsley, shake dry, chop finely and sprinkle on top before serving.

Preparation Tip:

Potato soup with debreziner is a sufficiently filling meal if you serve fresh bread with it.

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