Potato Soup with Frankfurters

Peel the potatoes and cut into 2 cm dice. Peel and dice the carrot and onion to match. Halve the leek lengthwise, rinse between the layers, then slice into half-moons.

Heat the oil in a large pot over medium heat. Add the onion and cook for 3 minutes until softened and translucent.

Add the carrot and leek, stirring occasionally, and cook for 5 minutes until the leek wilts and the carrot begins to soften at the edges.

Add the potatoes and pour in the vegetable broth. Bring to a boil over high heat.

Reduce the heat to medium-low, cover, and simmer for 15–20 minutes until the potatoes fall apart easily when pressed with a spoon.

Scoop out about one-quarter of the vegetables with a slotted spoon and set aside in a bowl.

Use an immersion blender or potato masher to break up the remaining vegetables in the pot, leaving some chunks. Don't purée—stop when the soup looks thick and rough. Stir the reserved vegetables back in.

Slice the frankfurters into 1 cm rounds. Add them to the soup along with the cream. Simmer uncovered for 5 minutes to heat the sausages through.

Season with the salt and pepper. Chop the parsley and scatter over each bowl before serving.