Directions
- 1Peel and roughly dice the potatoes.
- 2Finely chop onions, carrots, celeriac, and slice the leeks.
- 3Heat butter or lard in a large pot.
- 4Gently sauté onions until translucent.
- 5Add the vegetables and cook briefly.
- 6Add potatoes, stir once, then pour in the broth.
- 7Add bay leaves.
- 8Season lightly with salt.
- 9Simmer gently for about 30 minutes over medium heat, lid slightly ajar.
- 10Mash only partially until creamy but still chunky — don’t blend.
- 11Season with pepper, nutmeg, and more salt if needed.
- 12If too thick, add a little hot broth or water.
- 13Slice sausages and let them warm through in the soup for 5 minutes.
- 14Alternatively, fry bacon separately until crisp and sprinkle on top.
Ingredients
- 1.5 kg starchy potatoes (russet or Yukon Gold)
- 2 large onions
- 3 carrots
- 150 g celeriac (celery root)
- 2 leeks
- 1.8 liters vegetable or beef broth
- 2 tbsp butter or lard
- 2 bay leaves
- Salt
- black pepper
- Freshly grated nutmeg
- 4 sausages (Vienna-style, bockwurst, or mild smoked sausage)
- 150 g bacon, diced
- Fresh parsley for serving
Equipment
large pot
Tips
- The soup should be thick but spoonable — not watery, not mashed potatoes.
- The spoon should stand briefly, then slowly sink back.
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