Autumn comfort: Hearty potato soup with chicken broth

The beginning of autumn is an excellent time to reflect on childhood recipes that warmed us up after returning home from outdoor adventures. Dirty, cold, and soaked children need to be properly warmed up, and everyone knows there's no better way than a bowl of steaming soup. Of course, you could just go with regular chicken soup, but for me, these childhood moments are associated with a different dish.

It's the potato soup made from rich, aromatic chicken broth that raised my body temperature back to normal. Today, I prepare such a soup myself and take pleasure in observing how the apple doesn’t fall far from the tree – my children also love this dish. And, as grandma said, when the broth is ready, you can truly be at ease about everything else. It’s just a culinary trifle that anyone can easily manage.

Ingredients:

                                                  
• 1.5 litres chicken broth,
• 6 potatoes,
• 1 onion,
• 1 carrot,
• 1 sausage (about 140 grams),
• 1 tablespoon butter,
• oil for frying,
• 1 tablespoon flour,
• a few bay leaves,
• a few allspice berries,
• salt,
• pepper,
• parsley.

Instructions:

1. Heat the broth, and wash, peel, and dice the potatoes. Do the same with the carrot.
2. Peel the onion and slice it into thin wedges.
3. Add the potatoes, carrot, allspice, and bay leaves to the broth. Cook until the vegetables become soft.
4. Meanwhile, sauté the onion in butter. Add flour to make a roux.
5. Mix it in the pan with a small amount of broth, then transfer everything to the soup. Stir and wait for the soup to thicken.
6. This is a good time to fry the sausage sliced into rounds or cubes. Do this in hot oil. Then add the meat to the soup, literally right at the end.
7. Cook for a few more minutes and it’s ready. Serve with chopped parsley. Enjoy your meal!