My kids used to call this "hot-dog soup" now they call it "sausage soup".  But whatever they call it, it is one of my favorite rainy, cold day type soups.  I use an immersion blender so I can just blend the potatoes together in the pot which makes it slightly easier.  Then I cook the meat and vegetables in a separate skillet and then just add that mixture to the potatoes when ready.


4 large potatoes (or 6 regular sized ones), peeled and cut into 1 inch chunks
1 1/2 lb bratwurst cut into 1/4 inch slices
2 Tbsp vegetable oil
2 stalks celery, sliced
2 medium carrots, sliced
1 medium onion, chopped
1/2 small cabbage thinly chopped
2 tsp chicken bouillon
2 tsp marjoram leaves
1 tsp salt
1/4 tsp pepper
1 c half and half (or whole or even skim milk - depending on your taste)
1 8 oz sour cream

1. Heat potatoes and 3 c water to boiling.  Water should barely cover potatoes, add a little more if necessary.  Reduce heat to low.  Cover and simmer 15 minutes or until tender.
2. If you have an immersion blender, simply blend up the potatoes and water in the pot.  Otherwise pour 1/3 of the potato mixture into a blender and blend at low speed until smooth.  Repeat with remaining mixture.  Set aside.
3. In sauce pot, cook sausage till cooked half way.  Add the oil, celery, carrots, onion and cabbage and cook stirring occasionally until tender.
4. Add potato mixture to vegetables and meat.  Stir in bouillon, marjoram, salt, pepper and 3 1/2 c water.
5. Heat to boiling.  Reduce heat to low; cover and simmer 15 minutes.
6. Stir in half and half and sour cream and heat through.  Do not boil!