Peel and chop the potatoes and carrots. Cut the sausage into approx. 2 mm thick slices. Peel and finely chop the onion. Heat the oil in a saucepan, fry the onion until translucent, add the potatoes, carrots and sausage slices, fill up with approx. 500 ml of hot vegetable stock until the vegetables are covered, add the bay leaves, bring to the boil and simmer over medium heat for approx. 15-20 minutes until the vegetables are done.
When the vegetables are cooked, skim off approx. 2/3 and place in a tall measuring cup, being careful that there is no sausage or a bay leaf in between. Add 2-3 ladles of the broth. Puree the vegetables, add to the soup again, stir, season with pepper from the mill, rosemary and possibly salt or Maggi and let it get hot again.
Tips:
Of course, there is less work to do if you leave the sausages whole while cooking, remove them together with the bay leaves before pureeing and only then cut them and add them back to the soup, but then unfortunately they give off less flavor. At least that`s my experience.
If you like, you can add a dollop of crème fraîche to the soup for serving.
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