German Potato Soup (Kartoffelsuppe) with Frankfurter

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1. 1Step 1: Peel the potatoes and cut them into even pieces. Peel the carrots with a vegetable peeler and dice them. Chop the ends off the celery stalks, cut them twice vertically, then dice. Chop the onion, cut the ends off the leek, remove the outside layer, and slice it into rings.
2. 2Step 2: Place the pot on the stove over medium heat and melt the butter or alternative frying oil until hot. Add the leek and onions. When the onions and white parts of the leek turn translucent, add the carrots and celery. Glaze for 2-3 minutes.
3. 3Step 3: Add the potatoes, mustard, and vegetable broth, and bring to a boil.
4. 4Step 4: Reduce the heat and simmer for 30 minutes.
5. 5Step 5: Slice the sausages and chop the fresh parsley.
6. 6Step 6: Add salt, pepper, and nutmeg, then blend the soup until creamy with chunks of potato. Use short pulsing intervals to avoid over-blending and leave a few chunks. Alternatively, use a potato masher to break down the potatoes and other vegetables for a more chunky and less creamy soup.
7. 7Step 7: Add the sliced sausage and simmer for 5 more minutes.
8. 8Step 8: Stir the chopped parsley into the soup, remove from the heat, and serve hot.