Hearty Westphalian Potato and Sausage Stew

1.In a large heavy-bottomed pot or Dutch oven, heat the butter or oil over medium heat. Add the chopped onion, carrots, and celery root, sautéing for about 5-7 minutes until the onions are translucent and the vegetables begin to soften.

2.Add the cubed potatoes and sliced leek to the pot, stirring well to coat with the fat. Cook for another 3 minutes to lightly toast the potato edges.

3.Pour in the broth until the vegetables are fully submerged. Add the bay leaf and dried marjoram. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the potatoes are very tender.

4.Remove the bay leaf. For a thicker consistency, use a potato masher to lightly crush some of the potatoes directly in the pot, or blend a small portion of the soup and return it to the pot.

5.Stir in the sliced Mettwurst sausages and let the stew simmer for an additional 10-15 minutes to allow the smoky flavors to infuse the broth.

6.If using, stir in the heavy cream. Season generously with salt and black pepper to taste. Serve hot in deep bowls, garnished with a handful of fresh chopped parsley.