Vogtland potato soup with sausages

Ingredients for 6 servings:

• 800 g potatoes, floury
• 2 stalk(s) leeks
• 3 parsley roots
• 3 carrots
• ½ small celeriac
• 3 onions
• 120 g bacon, streaky
• 2 tbsp lard or clarified butter
• 1 ½ liters meat broth, hot
• 2 bay leaves
• 1 tsp caraway powder
• 1 tsp marjoram
• salt and pepper
• possibly seasoning
• Nutmeg, freshly grated
• 6 sausages (Knackwurst) alternatively Vienna sausages
• 2 bunches of chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel, wash, and roughly chop the potatoes. Trim, wash, and roughly chop the vegetables. Peel and finely dice the onions. Dice the bacon. Heat the lard in a soup pot and sauté the bacon and onion cubes over medium heat until translucent. Briefly sauté the potato and vegetable pieces. Pour in the stock and season the soup with bay leaves, caraway seeds, marjoram, salt, and pepper. Cover and simmer over medium heat for 30 minutes. Once the vegetables are tender, remove the bay leaves. Briefly puree the soup with an immersion blender; small pieces of potato should still be visible. Season the soup with a little seasoning and nutmeg, if desired. Slice the sausages and fry them in their own fat over medium heat until crispy. Add them to the soup and let them simmer briefly (heat Vienna sausages whole or sliced ​​in the soup, do not fry them). Wash the chives and cut them into rolls. Divide the soup among bowls and garnish each with chives.