# Components:
→ Vegetables
01 - 1.75 lbs potatoes, peeled and diced
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 1 leek, cleaned and sliced
05 - 2 celery stalks, diced
→ Broth & Seasoning
06 - 5 cups vegetable broth
07 - 2 tablespoons unsalted butter
08 - 1 bay leaf
09 - 1/2 teaspoon ground white pepper
10 - 1/2 teaspoon ground nutmeg
11 - Salt, to taste
→ Garnish
12 - 2 tablespoons fresh parsley, finely chopped
13 - Optional: 3.5 ounces smoked sausage, sliced
# Directions:
01 - Melt butter in a large soup pot over medium heat. Add onion, leek, carrots, and celery. Sauté for 5 minutes until vegetables soften.
02 - Stir in diced potatoes and cook for an additional 2 minutes, allowing ingredients to blend.
03 - Pour in vegetable broth and add bay leaf, white pepper, nutmeg, and salt. Mix well.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until all vegetables are tender.
05 - Remove bay leaf. Partially mash the soup using a potato masher or immersion blender for a creamy consistency, leaving some potato pieces intact.
06 - If using sausage, stir in slices and simmer for 5 additional minutes.
07 - Taste and adjust salt as needed. Serve hot, garnished with fresh parsley.
