Recipes · Soups & stews
Potato Soup with Sausage
AI-written · not yet kitchen-tested
The kind of potato soup a field kitchen would serve: thick, with soup vegetables and a few chunks left in. The sausages go into the pot at the end and are only warmed through.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 800 g (1.8 lb) starchy potatoes (such as russet)
- 1 carrot
- 100 g (3.5 oz) celery root
- 1 leek
- 1 onion
- 2 tbsp butter or oil
- 1 l (4 1/4 cup) vegetable or beef broth
- 1 bay leaf
- 1 tsp dried marjoram
- 4 frankfurters
- salt, pepper and nutmeg to taste
- 2 tbsp chopped parsley
Method
- Peel the potatoes, carrot and celery root and cut them into cubes of about 1.5 cm (1/2 inch). Cut the leek into rings and finely dice the onion.
- Melt the butter in the pot. Sauté the onion, carrot and celery root in it for 5 minutes over medium heat.
- Add the potato cubes, the broth and the bay leaf, bring to a boil and simmer gently for 20 minutes. Add the leek rings after 15 minutes.
- Remove the bay leaf. Mash about half of the potatoes in the pot with a potato masher: this thickens the soup and leaves some chunks.
- Cut the sausages into slices, add them to the soup and let them steep for 5 minutes over low heat.
- Season with marjoram, salt, pepper and nutmeg and serve sprinkled with parsley.
Tip: Starchy potatoes thicken the soup on their own. With waxy potatoes it stays clearer and chunkier.
Tip: Do not boil the sausages along with the soup: they would burst and turn tough.