KartoffelsuppeGerman potato soup

• 1 kg2.2 lb floury potatoes (mehligkochend), peeled, cut in 2 cm cubes
• 1 bunch (about 400 g)1 bunch (14 oz) Suppengrün (carrot, celeriac, leek, parsley), diced; leek in rings, parsley set aside
• 2 onions, diced
• 100 g3.5 oz streaky bacon (Speck), diced; optional
• 2 tbsp oil or butter
• 1.2 litres5 cups vegetable or meat broth, or water with a bouillon cube
• 1 tbsp dried marjoram, or 4 fresh sprigs; plus more at the end
• 4 pairs8 Wiener or Bockwürste, sliced (about 400 g)
• 2 tbsp sour cream or a splash of cream, optional
• salt, pepper, grated nutmeg, chopped parsley, to taste

Method

1. 1

   1. Warm the oil in a large pot and cook the bacon, if using, until the fat runs, then add the onions and cook until soft, about 5 minutes.

2. 2

   2. Add the potatoes and diced Suppengrün (not the leek) and stir for 2 minutes.

3. 3

   3. Pour in the broth, add the marjoram, bring to a boil, and simmer gently with the lid ajar for about 20 minutes until the potatoes are soft and the edges are falling apart.

4. 4

   4. Crush about a third of the potatoes against the side of the pot with a masher or the back of a spoon to thicken the soup, leaving the rest in pieces.

5. 5

   5. Add the leek rings and sliced sausages and heat through for 5 minutes.

6. 6

   6. Stir in the sour cream if using, season with salt, pepper, nutmeg and more marjoram, and scatter with parsley.

7. 7

   7. Serve at once with bread.