Dietmar's potato soup with sausages

Ingredients for 3 servings:

• 700 g potatoes
• 50 g bacon
• 1 garlic clove(s)
• 1 onion(s)
• ¾ liter vegetable broth
• 1 stalk(s) leek
• 3 carrots, depending on size
• 1 piece(s) celery
• 1 tbsp flour
• 2 tbsp marjoram
• salt and pepper
• 1 shot of sherry, if desired
• 3 sausages (bockwurst)

Instructions

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

Peel and dice the potatoes. Do the same with the onion. Finely chop the garlic clove. Dice the carrots and celery. Wash the leek and slice into rings. Dice the bacon and fry it in a pan. Sauté the onion and garlic in the bacon fat until translucent. Add the potatoes and fry for a few minutes, stirring. Add the carrots and celery and fry again, stirring. Deglaze with vegetable stock and season with salt, pepper, and marjoram. Cover and simmer until the potatoes are almost tender. Add the chopped leek and cook. Skim two ladles of soup and stir in the flour until smooth. Add the mixture to the simmering soup, stirring until thickened. Now add a dash of sherry, if desired, and puree with a hand blender until the mixture reaches the desired consistency. Slice the sausages, add to the soup, heat until hot, and serve. The soup tastes best the next day.