Title: Berlin-Style Potato Soup
Categories: Soup Vegetable German Sausage
Yield: 4 Servings
| 1 1/2 | c | Leeks; finely chopped |
| 1 | c | Onion; chopped |
| 1 | | Clove garlic; minced |
| 5 | tb | Butter; melted |
| 4 | c | Chicken broth |
| 2 | c | Potatoes; peeled, diced |
| 1 | c | Heavy cream |
| | | Salt & pepper to taste |
| 2 | | German sausage** |
**Use the "koch wurst" if you can get it. I really can't recommend an
American kind that comes close. Saute leeks, onions, and garlic in butter
in a large Dutch oven over medium-high heat until tender. Add chicken broth
and potato; reduce heat, and simmer about 20 minutes. Add cream, salt and
pepper. Stir well. Cut sausage into bite-size pieces and saute till just
done. Place pieces in soup and heat thoroughly. (Do not boil!) NOTE: I've
also had this soup with diced carrots in it too. Garnish with chopped fresh
parsley or green onions if desired. Should you desire a thicker soup, you
can decrease the stock by 1 cup and increase the cream by 1 cup.