Potato soup with frankfurters

Ingredients for 4 servings:

• 2 ½ kg potatoes
• 3 m.-sized onion(s)
• 2 jars of Bockwurst
• 1 liter of milk
• 1 bunch of parsley, fresh or frozen
• some butter
• Salt and pepper, white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel and dice the potatoes. Peel and dice the onions. Cook both together until the potatoes are tender. Slice or chunk the frankfurters. Reserve the water from the jars. Carefully drain the cooked potatoes, ensuring that you don’t lose too many onions. Collect the water. Mash the potatoes with a masher, add the milk and sausage liquid from the jar, add a knob of butter, and stir. Add enough potato liquid until the desired consistency is reached. I use 250 ml. Season with salt and pepper, then add the sausages and parsley. Bring to a boil while stirring.