Potato Soup with Smoked Sausages

A recipe for a hearty soup found in “Supper og Sauser” (Soups
and Sauces) published by Hjemmets Kokebokklubb in 1980

Potato Soup with Smoked Sausages

4 servings
Preparation: About 25 min.
Cooking time: About 20 min.
Not suitable for freezing

250-300 g [9-10,5 oz] raw peeled potatoes
1 onion
1 leek
2 tablespoons tomato purée
1/2 teaspoon dried basil
2 bay leaves
1 liter [2 pt] of broth (or water + cubes)
2-3 smoked sausages
100 g [3,5 oz] frozen spinach
4 tomatoes
1 bundle dill
1 dl [0,2 pt] cream, 35% or 20%


[1] Clean the vegetables. Roughly chop the onion, cut the leek into slices and the potatoes into cubes.

[2] Fry the vegetables in 2 tablespoons butter a few minutes. Add tomato paste, salt, spices, herbs and broth. Boil the soup under lid for approx. 20 min. over low heat.

[3] Cut the sausages into slices and put them in the soup.

[4] Thaw the spinach in a collinder, chop the tomatoes and finely chop the dill. Fry all in 1 tablespoon butter until tender. Mash the mixture with a hand mixer or squeeze it through a sieve.

[5] Add the puree to the soup. Season with salt, pepper and grated nutmeg and finally pour in the cream. Heat the soup well – but without letting it boil and serve it with flatbread or crisp bread.