My fine potato soup

Ingredients for 10 servings:

• 800 g smoked pork, back or neck as desired
• 8 Mettwurst sausages
• 2 kg potatoes, floury
• 2 bunch soup vegetables (carrots, celery, leeks)
• 100 g bacon, streaky, diced
• 1 large onion(s) , or 2 small ones
• Vegetable broth, instant
• 4 bay leaves
• 4 grains allspice
• 6 juniper berries
• 2 tsp peppercorns, mixed
• 4 liters of water
• 1 bunch marjoram, fresh
• e.g. cream, or crème fraîche

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Bring the smoked pork with the spices and 4 liters of water to a boil and simmer for about 2 hours, until the meat is very tender. Remove the meat and spices. Cut the meat into small cubes. Discard the spices. Cut the potatoes into small cubes. Add half of the potatoes to the broth. Add 2 liters of instant vegetable broth and simmer for 20 minutes. Meanwhile, slice the carrots and leeks. Dice the celery and onions. Do not mix these ingredients. Melt a little butter in a pan and add the bacon. After briefly frying, first fry the carrots briefly, then gradually add the celery, onions, and finally the leeks, and sauté gently. Purée the soup with an electric blender. Then add the remaining potatoes and vegetables with the bacon. Slice the sausages and add them to the soup along with the sliced ​​meat. Wash and pick the marjoram, then add it to the soup. After about 15 minutes of cooking, the soup is ready. Season with salt and pepper to taste. If you like, you can refine it with cream or crème fraîche.