German Potato Soup With Wiener Sausages

Ingredients

2 pounds russet potatoes Russet or red potatoes, peeled and diced
1 package soup greens washed, peeled, and diced
32 ounces vegetable broth
4-6 links Wieners aka Vienna Sausages, diced
½ cup heavy cream
1 teaspoon nutmeg

Directions

Add diced potatoes and the other vegetables to a large pot or saucepan. Add beef broth 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.