German Potato Soup

Instructions

1. Prepare the vegetables
   Peel and dice the potatoes into 1/2-inch cubes. Finely chop the onion, dice the carrots and celery, and slice the leeks. Make sure to wash the leeks thoroughly as they often contain sand between the layers.
2. Sauté the vegetables
   In a large Dutch oven or soup pot, melt the butter over medium heat. Add the onions, carrots, celery, and leeks. Cook for 5-7 minutes until the vegetables begin to soften but not brown. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add potatoes and broth
   Add the diced potatoes to the pot and stir to combine with the vegetables. Pour in the chicken or vegetable broth. Add the bay leaf and marjoram. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15-20 minutes, until the potatoes are tender when pierced with a fork.
4. Blend part of the soup
   Remove the bay leaf. Using an immersion blender, partially blend the soup, leaving some chunks for texture. Alternatively, transfer about 1/3 of the soup to a blender, purée until smooth, and return it to the pot. This creates a creamy base while maintaining some texture.
5. Add sausage and finish
   Add the sliced sausage to the soup and simmer for an additional 5 minutes to heat through. Stir in the heavy cream and warm gently without boiling. Season with salt and freshly ground black pepper to taste.
6. Serve and garnish
   Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve with crusty German bread or pretzel rolls for an authentic touch.