Potato soup according to Grandma Liese

Ingredients for 6 servings:

• 800 g waxy potatoes, peeled, diced
• 250 g carrot(s), cleaned, diced
• 250 g Celery , with some green, , washed, diced
• 1 large leek(s), cleaned, cut into rings
• 2 large onions, diced
• 200 g streaky bacon, smoked, diced
• 3 thick sausages, sliced
• 3 smoked Mettwurst sausages, sliced
• 1 ½ liters meat broth, homemade or instant
• 1 bay leaf
• 1 tsp, heaped lard
• 1 stalk of lovage, to taste
• salt and pepper
• nutmeg
• marjoram
• Fresh parsley for sprinkling

Instructions

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

A hearty winter stew with Mettwurst

Fry the diced bacon in 1 teaspoon of lard until light brown. Add the diced onions and brown lightly. Add the leek and brown lightly. Pour in the stock. Add the potatoes and carrots and cook for 5-7 minutes. Then add the celery and finely chopped celery leaves. Add the bay leaf, lovage, and marjoram. Season with salt, pepper, and nutmeg and simmer for 10 minutes. Check that the carrots and potatoes are cooked through. If you want the potato soup a little creamy and not clear, take about 2-3 ladles and puree this amount with a hand blender, then add it back to the soup. Do not purée the entire soup! First add the sausage and simmer gently for another 10 minutes. Season again with salt and pepper. Be careful with the salt; the smoked sausages add extra flavor. Sprinkle the parsley over the soup before serving. I always make this soup the day before; it tastes better reheated. I serve it with hearty rye bread.