Kartoffelsuppe

Dice the bacon and chop the onion. Slice the leek, peel and dice the carrots and celeriac, and peel the potatoes and cut them into chunks. Slice the sausage and chop the parsley.

Render the bacon in the butter, then add the onion, the leek, the carrots and the celeriac and cook for 10 minutes.

Add the potatoes, the stock, the dried marjoram and the bay leaf, and simmer for 25 minutes until everything is completely soft.

Fish out the bay leaf. Blend about half the soup and stir it back in; that gives body without any cream.

Fry the sausage slices in a dry frying pan until browned at the edges.

Season the soup with salt, freshly ground black pepper and freshly grated nutmeg, and check it: it should be thick enough to coat a spoon.

Ladle into bowls, add the sausage and scatter with the parsley.