Saxon Potato Soup


  1. Brown bratwurst in a large pot over medium heat, about 10 minutes. When cool enough to handle, slice into 1/8 inch thick pieces and place back in pot. Cook until nicely browned, remove, set aside
  2. Add onions, leeks, and celery root over medium high heat for about 10 minutes or until lightly browned, stirring frequently. Add potatoes, broth, and caraway seeds.
  3. Cover and cook on low heat for 1 hour, let cool slightly, then puree with a stick or immersion blender or in a blender until smooth. Return to pot, season with salt and pepper, then put in bowls and top with the bratwurst slices.