Potato soup à la Bellair

Ingredients for 6 servings:

• 2 kg potatoes
• 4 carrots
• 5 slice(s) of ham or bacon
• 6 sausages (e.g. Bockwurst, poultry wieners)
• 3 bay leaves
• 2 tbsp, heaped vegetable broth or clear broth, instant
• 3 tbsp butter
• ½ bunch parsley
• ½ bunch chives
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dice the potatoes and carrots, and slice the chives into rings. Place about 1/3 of the potato pieces in a large pot with the carrots, just enough to cover with water, season with salt, and bring to a boil. In a second pot, just enough to cover the remaining potato pieces with water, season with salt, and bring to a boil. In a third pot, melt the margarine and fry the ham or bacon until crispy. Add the onions, but only let them become translucent. They shouldn’t brown. Add the vegetable stock (instant), bay leaves, parsley, chives, allspice, and about 1/2 teaspoon of pepper to the pot with the carrots, stir well, and simmer over low heat until the potatoes in the other pot are tender. Purée the potatoes in the second pot with an immersion blender without draining the water and stir into the large pot. Add the contents of the third pot as well, adding a little water if necessary, until the desired consistency is reached; it should be nice and creamy. Cut the sausages into approximately 1 cm thick slices and add them to the pot. Finally, season with salt and pepper and let it simmer for a while. Like all stews, the soup tastes best the second day. Leftovers freeze well!