Soups
Potato soup with Mettenden
Potato soup with Mettenden is a down-to-earth classic that is instantly filling and warming. Especially on cool days, it is a reliable family dish with an honest, uncomplicated character.
Timing
- Preparation: approx. 15 minutes
- Cooking time: approx. 25-30 minutes
- Follow up: 2-3 minutes
- Total: approx. 45 minutes
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 255 kcal
- Protein
- ≈ 12.5 g
- Carbohydrates
- ≈ 29.2 g
- Fat
- ≈ 9.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 carrots · ≈ 160.0 g
- 1 onion · ≈ 100.0 g
- 1 leek or some celery · ≈ 200.0 g
- 2-3 Mettenden or Vienna sausages · ≈ 250 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800g potatoes
- 2 carrots
- 1 onion
- 1 leek or some celery
- 1 l vegetable broth
- 2-3 Mettenden or Vienna sausages
- Salt
- pepper
- marjoram
Instructions
- Peel the potatoes, onions and soup vegetables and cut them into coarse cubes.
- Heat some oil or butter in a large pot and sauté the onions and vegetables for 3 to 4 minutes.
- Add potatoes, roast briefly and fill everything with broth.
- Cook the soup gently for 20 to 25 minutes until the potatoes are tender.
- Cut the meatballs into pieces and cook for the last 8 to 10 minutes so that they release their aroma.
- Puree some of the soup or press it lightly with a potato masher to make it thick.
- Season with salt, pepper and, if desired, marjoram and let it steep for another 2 minutes.
- Serve with parsley or fresh bread.
