Name: Potato soup with sausage
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 platters
Ingredients: 800 g potatoes; 4 pcs frankfurters; 150 g carrot; 100 g celeriac; 1 pc leek; 1 pc onion; 40 g butter; 30 g plain flour; 1200 ml vegetable broth; 500 ml water; 100 ml cooking cream; 2 teaspoons marjoram; 2 pcs bay leaves; 1 teaspoon salt; 1 pinch ground pepper; 2 tablespoons parsley

Step by step process

Prepping the ingredients

1
Potato soup starts with the vegetables. Peel the potatoes and cut them into generous cubes. Coarsely grate the carrot and celeriac, then finely chop the cleaned leek and onion.
2
Slice the sausages into rounds about half a centimeter thick and set them aside. Melt the butter in a roomy pot. Gently soften the onion in it until translucent, without letting it brown.

Cooking the base

3
Add the carrot, celeriac and leek to the onion and saute briefly until the vegetables soften. Sprinkle in the flour and stir. Let it cook for a minute so it loses its raw taste and forms a pale roux.
4
Stirring constantly, pour in the warm vegetable stock and water. Add the potatoes, bay leaf and a pinch of salt. Bring to a boil and simmer over low heat for about 20 minutes, until the potatoes are completely tender.
TIP:
Boil potatoes and carrots in cold water, they will cook evenly and remain intact. Cook until a knife passes through the center with slight resistance. Overcooked potatoes in salads will break apart. To slow down cooking, add salt.
5
Using a wooden spoon, crush some of the potatoes right in the pot so the base thickens naturally and stays creamy. Remove the bay leaf. Stir in most of the marjoram.

Finishing and serving

6
Add the sausage rounds and warm them gently in the broth for about 5 minutes so they stay juicy. Soften to taste with cream. Season with salt and freshly ground pepper.
7
Ladle the finished soup into deep bowls, sprinkle with chopped parsley and the remaining marjoram. Serve with a slice of rye bread.

More tips:

Choose the sausages to taste: Wiener for a milder flavor, smoked sausage for a bolder, spicier note. Add them at the end so they stay juicy.

For an even creamier result, mash more of the potatoes or blend part of the base with an immersion blender. Add the marjoram near the end, as its aroma fades quickly during cooking.

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