Kartoffelsuppe with Sausage and Bacon (Potato Soup)

Directions

1. Peel the potatoes, carrots, onion and garlic. Wash and trim the leek thoroughly.
2. Cut the potatoes and carrots into small pieces, slice the leek into rings, and finely chop the onion and garlic.
3. Heat the butter or lard in a large pot and sweat the prepared vegetables in it for a few minutes.
4. Pour in the vegetable broth and simmer the soup over medium heat for about 30 minutes.
5. After about 15 minutes, add the marjoram, a little freshly grated nutmeg, salt and pepper.
6. While the soup cooks, fry the diced bacon in a small pan until crispy.
7. Slice the sausages.
8. Add the bacon, sausage slices and cream to the potato soup.
9. Simmer everything gently for another 5 minutes, until the sausages are heated through.
10. Taste the soup once more and sprinkle with freshly chopped parsley.
11. Serve hot, with bread or baguette if you like.

Tip: If you like the soup a little creamier, mash or briefly purée a small part of the potatoes right in the pot before adding the bacon and sausage.

From the Dahoam1516 recipe collection · Hans Diehl