Potato soup with sauerkraut and sausage

Ingredients:

• 3 tablespoons unsalted butter
• 400 g smoked Polish sausage, diced
• 1 onion, diced
• 2 stalks celery, diced
• 1/4 cup chopped celery leaves
• 600 g potatoes, peeled and diced
• 1.5 tsp cumin
• 1 can (400g) sauerkraut, rinsed and squeezed out
• 0.5 cups of fatty blueberries
• 2 tablespoons hot brown mustard
• 1/4 cup chopped fresh dill

Preparation:

1. In a large, wide saucepan or cauldron, melt the butter over medium heat. Add the sausage and cook, stirring occasionally, until golden brown and crispy, 3-5 minutes. Transfer to a plate with a slotted spoon, reserving the fat in the pan.
2. Add the onion, diced celery, and potatoes to the pan and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are soft, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any browned bits, for another 1-2 minutes. Add 6 cups of water, 1/2 teaspoon of salt, and a few grinds of black pepper. Cover and bring to a boil. Remove the lid, reduce the heat, and cook until the potatoes are tender, 15-20 minutes.
3. Combine the heavy cream with the mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium and stir the heavy cream mixture into the soup. Return the sausage to the pan. Increase the heat to medium-high and simmer until the soup thickens slightly, 3-5 minutes. Season with salt and pepper to taste.
4. Divide the soup among bowls. Garnish with chopped celery leaves and dill.