Kartoffelsuppe Nach Bayrischer Art (Bavarian Potato Soup) - cooking recipe

Ingredients

2 links pork sausage
3 tablespoons vegetable oil, or to taste
4 pounds potatoes, peeled and cubed
4 carrots, cubed
2 onions, finely chopped
1 leek, trimmed and cubed
3 scallions, chopped
3 cloves garlic, chopped
1 cube vegetable bouillon
6 cups hot water
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 pinch dried marjoram, or to taste
1 pinch sweet paprika, or to taste
1 pinch ground nutmeg, or to taste
1 bunch fresh parsley, chopped
1 bunch fresh chives, chopped
1/4 cup sour cream (optional)

Preparation

Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices.
Heat oil in a large pot over medium heat. Cook potatoes in the hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic.
Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce the heat and cook, covered, until carrots are tender, about 30 minutes.
Stir sausage slices, parsley, and chives into the soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.