Put the bones in a soup pot. Likewise the water, leek cleaned and cut into small pieces, marjoram, thyme, onions, salt and pepper. I always use freshly ground black pepper. Bring to the boil once and then simmer for 2 hours on the lowest level.

In the meantime, peel the potatoes and cut them into small pieces. Take the bones out of the broth after 2 hours and add the potatoes. Let simmer for 20 minutes. Then puree everything with a blender. The leek turns the whole soup green. If the soup is too thick, dilute it with a little hot water. Add sliced ​​sausages as a filler. I had 4 Viennese. Let everything steep for another 10 minutes on the lowest level.

Finally, mix in the parsley. Taste well again and then enjoy your meal.