Summary

Ingredients

• 350 g potato (s)
• 1 onion (s)
• 50 g celeriac
• 1 leek (approx. 50 g)
• 1 small carrot (approx. 50 g)
• 500 ml meat stock
• Salt and pepper, from the mill
• 1 teaspoon marjoram
• 0.5 ½ bunch chives
• 2 tablespoon crème fraîche or sour cream
• 1 pair sausages (Viennese)
• 2 tablespoon butter

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Instructions

1. Wash, peel and cut the potatoes into pieces. Peel and dice the onion. Wash, peel and finely dice the celeriac and carrot. Clean the leek and cut into fine rings.
2. Heat 2 tablespoons of butter in a saucepan. Add the potato pieces, onion, celery and leek and sauté for about 5 minutes, stirring occasionally. Add the broth and cover and simmer over medium heat for 20 minutes.
3. Puree the potato soup with a hand mixer or mixer and season with pepper, salt and marjoram. Cut the sausages into small pieces, add them, let them steep briefly (warm up). Wash the chives, cut into small rolls and add.
4. Divide the soup on plates and add 1 tablespoon of creme fraiche or sour cream to each serving. Fresh bread or baguette tastes very good with it.