Prepare the vegetables: Peel the potatoes and cut them into even pieces. Continue peeling the carrots using a vegetable peeler and dice them. Chop the ends off the celery stalks, cut twice vertically, then dice the celery. Chop the onion, cut the ends off the leek, remove the outside layer and slice it into rings.

Place the pot on the stove, turn to medium heat and melt some butter or alternative frying oil until hot. Add the leek and onions. When the onions and white parts of the leek turn translucent, add carrots and celery. Glaze for 2-3 minutes.

Next, add potatoes, mustard and vegetable broth and bring to a boil.

Reduce the heat and simmer for 30 minutes.

Slice the sausages and chop the fresh parsley.

Add salt, pepper, as well as nutmeg and blend the soup until creamy with chunks of potato. It is best to use short pulsing intervals to avoid over-blending and leave a few chunks. Alternatively, you can use a potato masher* to break down the potatoes and other vegetables. This will result in a more chunky and less creamy soup.

Next, add sliced sausage and simmer for 5 more minutes.

Lastly, stir the chopped parsley into the soup, remove from the heat and serve hot.