Dagmar's potato soup

Ingredients for 4 servings:

• 500 g potatoes, floury
• 1 bunch of soup vegetables
• some oil
• ½ liter vegetable broth
• e.g. milk or cream
• 2 garlic cloves, more if desired, squeezed
• 1 chili pepper(s), finely chopped
• Pepper, freshly ground
• nutmeg
• possibly sausages (Debrecziner), cut into slices
• possibly croutons or baking peas
• possibly salt

Instructions

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

Peel, trim, and dice the potatoes and vegetables. Chop the parsley and set aside. Briefly fry the vegetables and potatoes in a little oil, add the garlic and chili. Add broth until just covered and simmer until soft. Use a masher to mash the mixture, then stir in milk and, if desired, more broth (and cream) until the desired consistency is reached. Season to taste. Add the parsley and heat briefly again. If adding Debrecziner sausages, let them simmer for about 30 minutes at low heat so they can impart their flavor to the soup (note: stir frequently to prevent the soup from sticking). In this case, be careful with the salt, as the sausage slices will add some flavor to the soup. Serve with fried peas or croutons separately. The quantities for broth and milk are intentionally vague, as the consistency of the soup is a matter of taste. I use milk/cream to make the soup a bit creamier, but you can also use ‘just’ broth.