Zubereitung

1. 1

   Peel the potatoes, the carrots and the celeriac and cut them into cubes of about 1.5 cm. Slit the leek lengthways, wash it thoroughly and cut it into rings; dice the onion finely.

2. 2

   Dice the bacon finely and render it in the clarified butter in a large pan over medium heat until lightly browned. Add the diced onion and sweat it until translucent.

3. 3

   Let the carrots, celeriac and leek sweat briefly, then add the diced potatoes and pour in the meat stock.

4. 4

   Scatter in the bay leaves and the marjoram, season with salt, pepper and nutmeg and cook the soup covered over a low heat until the potatoes are tender.

5. 5

   Remove the bay leaves. Crush about half the soup roughly with a potato masher or blend it briefly so that it thickens, leaving the rest chunky.

6. 6

   Stir in the cream and season the soup well again with salt, pepper and marjoram.

7. 7

   Cut the frankfurters into slices, add them to the soup and let them warm through over a low heat without letting the soup come back to a rolling boil.

8. 8

   Serve the potato soup in deep plates and scatter the chopped parsley over it.