Dresden potato soup with Vienna sausages

Ingredients for 4 servings:

• 600 g potatoes, mostly waxy
• some caraway, whole
• some salt
• 100 g carrot(s)
• 100 g celery
• 100 g leek
• 1 liter vegetable broth
• some black pepper, freshly ground
• 1 tsp marjoram, dried
• 50 g bacon, streaky, cut into strips
• 4 Vienna sausages

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Peel, rinse, and dice the potatoes, then cook in boiling, lightly salted water with a little caraway seeds until soft. Trim, peel, and rinse the carrots and celery. Trim the leek, cut it lengthwise, and rinse thoroughly. Chop everything into small pieces and bring to a boil in a pot with the vegetable stock. Drain, reserving the vegetable stock. Drain the diced potatoes, reserving some of the cooking water. Add the vegetables to the potatoes, add a little vegetable stock, and mash everything. Then pour in the remaining vegetable stock and, if desired, a little of the potato cooking water. Heat the soup and season with salt, a few grinds of freshly ground black pepper, and the marjoram. Fry the bacon strips in a non-stick pan without adding any fat. Slice the Vienna sausages and add them to the potato soup along with the bacon strips. Serve with fresh, wood-fired bread.