Potato soup with Frankfurter sausages

Ingredients for 4 servings:

• 4 Frankfurter sausages or Vienna sausages
• 1 ¼ liters vegetable broth
• 2 tbsp butter
• 600 g floury potatoes
• 200 g carrot(s)
• 150 g celeriac
• 1 stalk(s) leek
• 1 onion(s)
• 1 bay leaf
• salt and pepper
• nutmeg
• 100 ml cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Trim the leek, slit it lengthwise, wash it thoroughly, and cut it into thin rings. Peel and dice the onion. Trim, peel, and roughly dice the potatoes, carrots, and celery. Melt the butter in a large saucepan and sauté the diced onion until golden brown. Add the diced carrots and celery and sauté for about 2 minutes, stirring. Pour in the stock. Add the leek, diced potatoes, and bay leaf, season with salt, pepper, and nutmeg, and bring to a boil. Simmer the soup in a covered pan over low heat for about 25 minutes. Remove the bay leaf. Remove two ladles of vegetables from the pan and puree the rest of the soup with a hand blender. Then stir the vegetables back into the soup. Stir in the cream and season the soup with salt, pepper, and nutmeg. Slice the Frankfurter sausages and warm them in the soup.