potato soup

Ingredients for 4 servings:

• 100 g bacon, streaky
• 2 tbsp sunflower oil
• 1 onion(s)
• 4 carrots
• 700 g potatoes
• 1 stalk(s) leek
• 2 bay leaves
• 2 cloves
• 1 liter vegetable broth
• 1 bunch parsley, flat
• Marjoram, shredded
• Thyme, shredded
• 1 cup crème fraîche
• 4 Vienna sausages
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash and trim the vegetables. Dice the potatoes, slice the carrots, and leek. Dice the onion into small cubes. Finely dice the bacon. Fry the bacon in a large pot with a little oil. Add the onions and sauté until translucent. Add the vegetables and pour in the vegetable stock until the vegetables are covered. Add the bay leaves and cloves. Let everything simmer for about 30 minutes, then remove the bay leaves and cloves. Add the finely chopped parsley. Season to taste with marjoram, thyme, salt, and pepper. Finally, add the chopped sausages. Ladle onto plates and serve with a dollop of crème fraîche. A hearty soup for cold winter days. Can also be made ahead.