# What You'll Need:
→ Vegetables
01 - 1.75 pounds (about 6 medium) potatoes, peeled and diced
02 - 1 large carrot, peeled and diced
03 - 1 leek, cleaned and sliced (white and light green parts only)
04 - 1 medium onion, diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
→ Broth & Seasoning
07 - 4 cups vegetable or chicken broth
08 - 1 bay leaf
09 - 1/2 teaspoon dried marjoram (optional)
10 - Salt and freshly ground black pepper, to taste
→ Optional Additions
11 - 3.5 ounces German smoked sausage or ham, sliced (optional, for non-vegetarian)
12 - 2 tablespoons fresh parsley, chopped
13 - 2 tablespoons sour cream or crème fraîche, for serving
# Method:
01 - In a large pot, heat a splash of oil over medium heat. Add the onion, leek, carrot, celery, and garlic. Sauté for 5 minutes until vegetables are softened but not browned.
02 - Introduce diced potatoes to the pot and continue cooking for 2 minutes, stirring occasionally.
03 - Pour in the broth, add the bay leaf and dried marjoram. Bring the mixture to a boil, then reduce heat and simmer gently for 20 minutes.
04 - If including sausage or ham, add it now and simmer for an additional 5 minutes, ensuring potatoes become very tender.
05 - Remove the bay leaf. For a creamy consistency, lightly mash portions of the potatoes with a potato masher or use an immersion blender to partially purée, leaving some chunky texture.
06 - Adjust seasoning with salt and pepper as desired. Stir in chopped fresh parsley before serving.
07 - Ladle soup into bowls and garnish with a dollop of sour cream or crème fraîche if preferred.
