Kartoffelsuppe (German potato soup with Vienna sausages)

Step 1/ 3

• 50 g Vienna sausages
• ½ kg waxy potato
• ½ onion
• 1 carrots
• 100 g celery
• ¼ leek
• 2½ sprigs parsley

• cutting board
• knife
• peeler

Cut sausages into slices. Peel and dice potatoes, carrots, and celery. Peel and chop onion. Wash and slice leek. Chop parsley.

Step 2/ 3

• 100 g bacon
• 250 ml vegetable broth
• 1 tbsp oil
• ½ l water
• ⅛ tsp dried marjoram

• large pot
• spatula

Put bacon in a pot with some hot oil, add chopped onion and sauté until onion is translucent. Add diced potatoes, carrots, leek and celery. Sauté for approx.10 mins.more, then deglaze with vegetable stock and water. Add marjoram and let cook for approx. 30 mins.

Step 3/ 3

• ½ tsp mustard
• pepper
• ground nutmeg
• 2½ sprigs parsley

• immersion blender

Remove 1/3 of all the cooked vegetables and set aside, then use an immersion blender to purée the rest in the pot. Put previously removed vegetables back, and add mustard, pepper, nutmeg, and Vienna sausage slices. Leave to simmer for approx.10 mins. Serve soup with some chopped parsley sprinkled on top. Enjoy!

Enjoy your meal!