- 3 lbs Potatoes
- 2 Carrots
- 4 oz Celery
- 2 small Onions
- 1 small Leek
- 1 Tbs whole Marjoram
- 1 tsp whole Thyme
- 6 cups Vegetable Broth
- 1 Tbs Vegetable Oil
- 2 Tbs Heavy Cream (optional)
- Salt and Pepper to taste
- 1 lbs Smoked Sausage (like Knackwurst, Frankfurters or Kielbasa)
- Parsley to Garnish
Wash and peel vegetables. Dice potatoes and 1 onion and slice all other vegetables.
Transfer to a stockpot and add the marjoram and thyme.
Cover with broth and simmer for about 20 minutes (fork test the potatoes).
Puree with an Immersion Blender and season with salt and pepper to taste.
Slice the Sausage, dice the other onion and, using the oil, saute in a pan until onions are glassy.
Fold into the hot soup and sprinkle with chopped parsley before serving.
We use a Braun Immersion Blender,