Kartoffelsuppe

🔥 Prep

• Peel and dice the 800 g potatoes into 1‑cm cubes.
• Peel and slice the 2 carrots into thin rounds (about ½ cm thick).
• Trim and slice the 1 leek lengthwise, rinse well, then slice into half‑moon pieces.
• Slice the 2 sausages into ½‑cm thick rounds.
• Measure out 1 liter of broth and set aside.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large pot over medium heat and add the sliced leeks; sauté for 3 minutes until softened.
• 2. Add the sliced carrots and continue to cook for 2 minutes, stirring occasionally.
• 3. Stir in the diced potatoes and cook for 1 minute to coat them with the oil.
• 4. Pour in the 1 liter of broth, bring the mixture to a boil over high heat, then reduce to a simmer.
• 5. Simmer the soup uncovered for 15 minutes or until the potatoes are just tender.
• 6. Add the sliced sausages and simmer for another 5 minutes to heat them through.
• 7. Using an immersion blender, puree the soup directly in the pot until smooth and creamy, about 1 minute; alternatively, transfer in batches to a countertop blender.
• 8. If a richer texture is desired, stir in 100 ml of cream (optional) and heat gently over low heat for 2 minutes without boiling.
• 9. Season with salt and freshly ground black pepper to taste; adjust seasoning as needed.

🔥 Serve

• Ladle the hot Kartoffelsuppe into warmed bowls.
• Garnish each serving with a drizzle of olive oil or a sprinkle of fresh chopped parsley.
• Serve alongside crusty bread or pretzel rolls for dipping.