Potato cream soup with sausages

Ingredients for 8 servings:

• 1 ½ kg potatoes (approx. 2 kg unpeeled weight)
• 3 onions
• 2 carrots
• 1 leek
• 300 g bacon or dried meat
• 1 ½ liters beef broth, strong (instant)
• 4 sausages (Mettenden)
• 8 sausages (Wiener, Frankfurter, Bockwurst, beef sausage…)
• n. B. Salt
• n. B. Pfeffer
• n. B. Nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

as a party soup, but also simply as a potato soup when the potatoes have to be used up

Peel the potatoes and roughly chop. Peel the onion and carrots and roughly chop. Peel the leek and slice into rings. Dice the bacon and then slowly fry it in a large pot, fry until crispy, remove, and set aside. Sauté the onion and carrots in the rendered fat. Then add some of the potatoes (covering the bottom) and fry briefly. Add the leek and fry briefly. Add the remaining potatoes, top up with the broth, bring to a boil, and then simmer for about 30 minutes until the potatoes are tender. Purée with a hand blender, add the sliced ​​Mettenden sausages, sausages, and the reserved bacon, and heat through. If the soup is too thick, add a little more broth until the desired consistency is reached. Season to taste with salt, pepper (or a little more instant broth if it wasn’t strong enough), and a pinch of nutmeg.