Kartoffelsuppe Nach Bayrischer Art (Bavarian Potato Soup)

• 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)

1. 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.
2. 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.
3. 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.
4. Stir sausage slices, parsley, and chives into the soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.

pork sausage, vegetable oil, potatoes, carrots, onions, scallions, garlic, vegetable bouillon, water, salt, freshly ground black pepper, marjoram, sweet paprika, ground nutmeg, parsley, fresh chives, sour cream

Taken from www.allrecipes.com/recipe/257290/kartoffelsuppe-nach-bayrischer-art-bavarian-potato-soup/ (may not work)