Potato cream soup with vegetables and sausage slices

Ingredients for 6 servings:

• 1,200 g floury potatoes
• 150 g celery, finely diced
• 1 large onion(s), diced
• 1,500 ml vegetable broth
• 250 ml cream, fresh
• 1 large leek(s), cut into thin, short strips
• 250 g carrot(s), cut into thin, short strips
• 250 g peas, frozen, fine
• 300 g sausages (cooked sausages), finely sliced
• some salt and pepper, freshly ground black
• some nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

not a starter soup, but a delicious soup as a main course

Peel, wash, and roughly dice the potatoes. Trim and dice the celery. Cook the potatoes and celery in a little salted water for about 15 minutes; do not drain. Add the diced onion and puree everything in the cooking water, then pour in the stock. Trim, wash, and finely slice the vegetables. Blend the soup with the stock again using a hand blender. Season to taste with salt, pepper, and nutmeg. Slice the sausages. Add the sausage slices and vegetables and simmer for 10 minutes over low heat, stirring occasionally. Pour in 250 ml of cream (alternatively, half milk and half cream) to the soup, stir vigorously, and let it simmer for another 5 minutes.