4 bacon slices, diced
1 lg. onion, chopped
4 to 8 potatoes
1 celery stalk
1/2 sm. leek
1 carrot
3 c. meat stock
Salt
Dried leaf marjoram
4 frankfurters
Finely chopped parsley

In a medium saucepan, saute bacon briefly. Add onion; saute 2 to 3 minutes. Peel potatoes. Diced potatoes, celery, leek and carrot. Add vegetables to saucepan. Pour in stock. Season with salt and marjoram. Bring to a boil. Reduce heat and simmer 20 minutes.

If a thicker soup is desired, crush potatoes with a potato masher. Before serving, cut frankfurters into small pieces. Add to soup; heat through. Sprinkle with parsley. Makes 4 servings.