Grandma's style potato soup

Ingredients for 4 servings:

• 750 g potatoes, diced
• 2 carrots, diced
• 1 onion(s), diced
• 1 ¼ liters broth (veal broth), hot
• Marjoram, shredded
• 2 garlic cloves, crushed
• 60 g flour
• 60 g butter
• 4 Bockwurst, cut into pieces
• salt and pepper
• nutmeg
• butter if needed

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel, dice, and wash the potatoes thoroughly. Peel, dice, and add the carrots. Peel and dice the onion. Place everything in a pot. Pour over 1 1/4 liters of hot veal stock and bring to a boil, pressing in the garlic. Add a little salt and sprinkle with the marjoram. Let the vegetables cook for about 10-15 minutes. In another pot – at least the same size – make a classic roux with 60 g butter and 60 g flour, which should be medium brown. Now add the potato stock a ladleful at a time, stirring constantly until everything is well combined and a relatively thick soup forms. Simmer on low heat for another 10 minutes. Just before the end of cooking, add the finely chopped sausages and finish the soup with salt, pepper, nutmeg, and, if desired, a knob of butter. Tips: Toasted croutons made from white bread go very well with the soup, and you can also finish it off with some finely chopped parsley.