How to cook
Peel the potatoes and cut them into small cubes.
The leeks are cleaned, washed, and cut into thin slices.
Melt the butter in a saucepan. Add the potatoes, leeks, and 7 oz (200 g) of frozen peas.
The vegetables are stewed until soft. Pour in the vegetable broth and bring the soup to a boil. Cover with a lid and cook over medium heat for 15 minutes.
Puree in a blender or with a hand blender. The soup is seasoned with salt, pepper, and nutmeg to taste. Cut the sausages into circles.
Optionally, you can fry them in a little oil. Add the sausages and the remaining frozen peas to the hot soup. Boil for another 3-5 minutes.
Wash the parsley and chop finely. Sprinkle the soup with parsley and stir. Cream of pea and potato soup is served with croutons if desired.