Potato soup with white sausage

Ingredients for 4 servings:

• 1 onion(s)
• 1 bunch of soup vegetables
• 600 g potatoes
• 75 g bacon or lardons
• 250 ml beer
• 600 ml vegetable stock
• 2 pairs of white sausages
• salt and pepper
• 2 tsp marjoram, dried
• 100 g crème fraîche
• 2 pretzels or pretzel sticks
• some butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the potatoes and cut into large cubes. Trim and roughly chop the vegetables. Peel and dice the onion. Cut the bacon into small cubes. Heat the oil in a soup pot, sauté the bacon and onion until translucent. Add the potatoes and vegetables, sauté briefly, and deglaze with beer. Top up the potato soup with vegetable stock, cover, and bring to a boil. Reduce the heat to medium and simmer for about 15 minutes, until the vegetables are tender. Purée the potato soup with a hand blender and season with pepper, salt, and marjoram. Do not let the potato soup boil; stir in the crème fraîche. Peel the white sausages, slice them, and warm them in the potato soup. Slice the pretzels. Heat a little butter in a pan and fry the pretzel slices until crispy. Divide the potato soup with the white sausage among the plates and sprinkle with the pretzel croutons just before serving. Tastes delicious even without the pretzel croutons.