John Myers
Ingredients for 12 servings:
- 2 kg potatoes
- 1 leek(s)
- 50 g butter
- 250 g bacon, cut into strips
- 2 liters of beef broth
- 200 ml cream
- 200 g crème fraîche
- salt and pepper
- 2 tbsp marjoram, dried
- 1 bunch parsley, fresh or frozen
- 750 g sausages
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Peel, wash, and dice the potatoes. Trim, wash, and slice the leek into rings. Heat the butter in a large saucepan and fry the bacon strips. Add the leek and sauté until translucent. Add the diced potatoes, sauté briefly, and deglaze with the broth. Cook for about 20 minutes. Meanwhile, slice the sausages. Add the cream and crème fraîche and puree everything with a hand blender. Season with salt and pepper and stir in the marjoram and parsley. Add the sausages to the soup and stir to combine.
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