Potato soup with sausages

Ingredients for 4 servings:

• 800 g potatoes, floury
• 2 bunch soup vegetables
• 3 onions
• 120 g bacon, diced
• Clarified butter
• 2 liters of meat broth, hot
• 2 bay leaves
• ½ tsp caraway powder
• ½ tsp marjoram, dried
• salt and pepper
• 4 pairs of sausages (Wiener)
• 2 bunches of parsley
• nutmeg

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel, wash, and roughly chop the potatoes. Trim, wash, and roughly chop the soup vegetables. Peel and finely dice the onions. Heat the clarified butter in a large pot. Sauté the bacon and diced onion over medium heat until translucent. Briefly sauté the potato and vegetable pieces. Pour in the stock and season with bay leaves, caraway seeds, marjoram, salt, and pepper. Cover and simmer over medium heat for 30 minutes. When the vegetables are tender, remove the bay leaves. Briefly puree the soup with a hand blender and season with nutmeg. Add the Vienna sausages to the soup and heat gently. Wash the parsley, shake dry, and finely chop. Add it to the soup and serve immediately.