- 2 waxy Potatoes
- 1 Carrot
- 1 stalk leek
- 1 tablespoon Vegetable oil
- 1 teaspoon Thyme leaves
- 600 grams instant Vegetable broth
- 400 milliliters Milk
- 100 grams Instant mashed potato
- 1 jar Hot dog (6 pieces; 180 grams)
Peel, rinse and finely dice the potatoes and carrot. Rinse the leek and cut into small pieces.
Heat the oil in a large pot. Saute the potatoes, carrot, leek and thyme. Pour in the vegetable broth and simmer for about 10 minutes. Pour in the milk and instant mashed potatoes. Cut the hot dogs into slices, add to the soup and simmer for about 2 minutes. Serve immediately.