Fine potato soup Westphalian style

Ingredients for 6 servings:

• 750 g potatoes
• 1 stalk(s) leek
• 2 large carrots
• ¼ celery root
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 tsp marjoram
• 1 ½ liters of instant broth
• 1 ring/s sausage (cabbage)
• 1 sausage (Mettendchen)
• 1 sausage (Wiener)
• 1 bunch curly parsley
• 3 tbsp oil
• 150 g cream
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roughly dice the potatoes, celery, and 1 carrot. Finely dice the onion and garlic, and slice the white part of the leek into rings. Heat the oil and sauté the potatoes and vegetables until lightly browned. Season with marjoram and sauté for about 1 minute, stirring constantly to prevent sticking. Pour in the stock and cook over medium heat. In the meantime, simmer the cabbage sausage in hot water until tender. Dice the second carrot and cook until al dente. Slice the green part of the leek. Slice the mettendchen and wiener sausages. Once the potatoes are tender, purée the soup until smooth, add the cream, slice the cabbage sausage, and add it with the other sausages. If the soup is too thick, thin it with the cooking water from the cabbage sausage. Now add the remaining diced carrots, the leek rings, and the chopped parsley. Season to taste with salt, pepper, and nutmeg. If you can’t get Kohlwurst, use more Mettendchen, Wiener or diced Kasseler.