Simone's potato soup with sausages and bacon cubes

Ingredients for 4 servings:

• 1 medium-sized onion(s), diced
• 1 bunch of soup vegetables (leek, celery, carrot, parsley)
• 400 g potatoes, cut into large cubes
• 5 bay leaves
• 1 pack of bacon, diced
• 4 pairs of sausages (Wiener)
• 1 ½ liters of water
• 3 vegetable stock cubes
• some vinegar
• salt and pepper
• nutmeg
• oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roughly dice the onion. Peel the carrot and cut into 1 cm slices. Clean the leek and slice into rings. Dice the celery into small cubes. Peel the potatoes and cut into large cubes. Heat a little oil in a large pot, fry the onions until translucent, and deglaze with the water. Add the stock cubes and bring to a boil. Then add the vegetables and bay leaves and simmer for about 30 minutes. Meanwhile, cut the sausages into 1 cm slices. Fry the bacon in a pan without adding any oil or fat until crispy. Once the potato pieces are cooked (always test a larger piece), remove the bay leaves and puree the whole thing with a hand blender; it’s okay to leave some larger pieces. Season to taste with salt, pepper, a little vinegar (brandy vinegar), and nutmeg. Chop the parsley and add to the soup. I add the sausages and bacon to the soup in bowls, otherwise the sausages swell too much. I like to serve it with freshly baked rolls. When I was a child, I always had plum noodles with it.