Hearty rostbratwurst and potato soup

Name: Hearty rostbratwurst and potato soup
Total time: 40 min
Yield: 4 servings
Ingredients: 1 kg potatoes; 2 carrots; 2 leeks; 2 tbsp butter; 1.5 L stock; 14 Nuremberg Rostbratwursts; 1 tbsp oil or butter; 1 bunch fresh marjoram or 2 tbsp dried marjoram; 200 g creme fraiche with herbs; ½ tsp salt; Black pepper

A potato soup makes a great winter meal: hearty, warming and satisfying. Here’s our bratwurst-based version of it.

PREPARATION

First peel the potatoes and carrots, and then cut them into chunks. Trim and wash the leek, and then cut into rings.
Melt the butter in a saucepan, then add the potatoes and carrots and gently sauté. Add the leek and pour over the broth. Bring the potato soup to the boil and leave to cook for another 25 minutes until the vegetables are cooked through. Then puree the soup until smooth.
Cut the Nuremberg Rostbratwursts into discs, sear briefly and then add to the soup. Wash and finely chop the marjoram. Stir in the creme fraiche with herbs just before serving. Season the potato soup with salt and freshly ground pepper to taste.