Potato Soup with Frankfurters

Ingredients13

• Yukon Gold Potatoes800 g
• Carrots2 Stück
• Leek1 stalk
• Onion1 Stück
• Frankfurters4 Stück
• Vegetable Broth1200 ml
• Heavy Cream100 ml
• Parsley0.5 Bund
• Butter1 EL
• Salt1 TL
• Pepper0.5 TL
• Nutmeg1 Prise
• Marjoram0.5 TL

Instructions

1. 1

   Peel the potatoes and cut them into small cubes. Peel and dice the carrots. Split the leek lengthwise, wash it thoroughly between the layers and cut it into thin rings. Dice the onion finely.

2. 2

   Melt the butter in a large pot. Sweat the onion and leek over medium heat for about 3 minutes, until the onion turns translucent and the pot smells faintly sweet.

3. 3

   Add the potatoes and carrots and let them cook along for a moment. Pour in the vegetable broth, bring it to a boil once, then cover and simmer over low heat for about 20 minutes, until the potatoes are tender.

4. 4

   Puree about a third of the soup with an immersion blender and stir it back in, so the soup turns silky but keeps its chunks. Blend more if you want it completely smooth.

5. 5

   Slice the frankfurters and add them to the soup. Let them heat through over low heat for 3 to 4 minutes, never at a rolling boil.

6. 6

   Stir in the cream. Season generously with salt, pepper, marjoram and a pinch of nutmeg.

7. 7

   Chop the parsley, scatter it over the soup and serve hot.