Summary

Ingredients

• 600 g potato (s)
• 200 g bacon, mixed
• 2 carrot (s)
• 100 g celery
• 2 onions)
• 3 tablespoon oil
• 2 leeks
• 6 sausages
• ml 1,000 vegetable stock
• 3 stalks marjoram, fresh
• 75 g crème fraîche
• 100 g cream
• 0.5 ½ bunch parsley
• nutmeg
• Pepper from the grinder
• salt

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Instructions

1. Cut the potatoes into large cubes. Cut the bacon, carrots and celery into cubes. Cut the onions into fine cubes. Clean the leek and cut into fine rings. Cut the sausages into slices.
2. Heat two tablespoons of oil in a saucepan and fry the bacon in it. Add the onion and sauté until translucent. Now add the vegetables and potatoes and sauté over medium heat, stirring constantly. Deglaze with the vegetable stock and fill up. Add the marjoram leaves or dried marjoram and season with salt, pepper and nutmeg. Cover and simmer gently for approx. 20 minutes.
3. In the meantime, fry the sausage slices in a tablespoon of oil until crispy. Put aside. After the soup has been cooked, stir in the crème fraîche and cream, add the fried sausage slices and, if necessary, season with salt, pepper and nutmeg. Arrange and sprinkle with finely chopped parsley.