This soup is the favorite potato soup of all our family and friends; in fact, I never encountered anybody who did not like this soup. It is easy to prepare and a wonderful nutritious meal after a day of skiing or other outdoor activities. You can prepare it ahead of time because it will not lose its flavor when re-heated.

Ingredients:
2 ounces bacon
1 Tablespoon oil
1 onion
2 pounds potatoes
½ pound carrots
6 cups beef broth
2 Tablespoons minced parsley
6 beef sausage links, cooked
1 cup cream
1 teaspoon marjoram
Salt and pepper to taste
Fresh crunchy bread

Chef One:
Cut bacon slices crosswise into small pieces.
Fry in oil until they become crunchy.
Cut onions, add, and stir until they are translucent.
Continue stirring while the vegetables are added.
Fry for five more minutes.

Chef Two:
Cut the potatoes and the carrots into small cubes and add to onions.
Measure half of the beef broth and add to the mixture.
Simmer for 20 minutes, or until vegetables are soft.

Chef One:
Mince parsley and slice beef links; put aside.

Chef Two:
Puree soup in a blender or with a handheld blender.
Add remaining broth, cream, and marjoram, and season to taste with salt and pepper.
Add beef link pieces and heat to the boiling point.

Slice bread.

Ladle soup into bowls and sprinkle with parsley, serve.

Bon Appetit!