Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup)

Directions

Ingredients :

2 links pork sausage

3 tablespoons vegetable oil

or to taste

4 pounds potatoes

peeled and cubed

4 carrots

cubed

2 onions

finely chopped

1 leek

trimmed and cubed

3 scallions

chopped

3 cloves garlic

chopped

1 cube vegetable bouillon

6 cups hot water

1 teaspoon salt

or to taste

1 teaspoon freshly ground black pepper

or to taste

1 pinch dried marjoram

or to taste

1 pinch sweet paprika

or to taste

1 pinch ground nutmeg

or to taste

1 bunch fresh parsley

chopped

1 bunch fresh chives

chopped

¼ cup sour cream (Optional)

Methods :

Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices.

Heat oil in a large pot over medium heat. Cook potatoes in the hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic.

Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce the heat and cook, covered, until carrots are tender, about 30 minutes.

Stir sausage slices, parsley, and chives into the soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.