Today I present my potato carrot soup. In memory of my dear grandma in Mecklenburg, I called her Süppskartüffel.
Take 5 potatoes and three large carrots and peel them. In addition, peel and cut two onions. Fry the onions in a large saucepan. You can also sweat on the small-cut carrots. Then fill the whole thing with 1 1/2 l broth and add the potatoes.
Now you can cook for 20 minutes. Then turn the soup with the purée stick. Then add the sausages, and I still add cream as a refinement. Let the whole thing boil again and salt and pepper it again neatly.