Hearty potato soup with Vienna sausages

Ingredients for 4 servings:

• 750 g floury potatoes
• 100 g celeriac
• 100 g carrot(s)
• 1 leek(s)
• 100 g smoked ham
• 1 liter of meat broth and a little more for consistency
• 4 peppercorns
• 1 bay leaf
• Salt and pepper, freshly ground
• Nutmeg, freshly grated
• 8 Vienna sausages
• 1 cup sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes, celery, and carrots. Wash everything and dice. Trim and wash the leek, removing the dark green parts. Cut the remaining stalk into thumb-thick pieces. Dice the ham. Heat the butter in a large pot and brown the ham. Add the potatoes and vegetables and fry lightly. Now pour in 1 liter of meat broth, add the peppercorns and bay leaf, and simmer everything for about 30-40 minutes until very soft. The cooking time depends on the firmness of the potatoes and vegetables. Then remove the bay leaf. Purée the soup in a blender or food mill and return it to the pot. Add enough meat broth to reach the desired thickness. Season the soup with freshly ground pepper, nutmeg, and salt. Heat the sausages in hot water, cut into pieces, and serve in warmed bowls. Pour the soup over the sausages and add 1 tablespoon of sour cream to each plate.