2 pounds russet potatoes Russet or red potatoes, peeled and diced

1 package of soup greens washed, peeled and diced

32 ounces of vegetable broth

4-6 links Wieners aka Vienna Sausages, diced

½ cup heavy cream

1 teaspoon nutmeg

Add diced potatoes and the other vegetables to a large pot or saucepan. Add beef broth and bring to a boil. Reduce to medium heat and cook until the vegetables are tender. About 15 minutes.

Add nutmeg and heavy cream. Use an immersion blender and blend until the soup is creamy.

Add the diced sausages and continue to simmer for a couple of minutes until the sausages are warm. If desired season to taste with salt and pepper.

Notes

Blender Options

If you don’t have an immersion blender transfer the soup into a regular blender and blend until smooth. Transfer the soup back to the pot and proceed as described. If you don’t have a blender you can use a potato masher.

*adapted from https://cheerfulcook.com/