Sundays tend to be soup days at our house, and we whip up a pot or two each Sunday morning. It's a great light lunch, it makes for good leftovers for early in the week, and the little man loves him some soup.
Good to the last drop!
This is an adaptation of a Taste of Home recipe. I like potato soup, and thought the sausage would be a different addition to it. It definitely makes the soup both more flavorful and heartier.
Potato and Sausage Soup
Makes 4 servings
3/4-1 pound pork sausage links, cut in 1/4" slices
1/2 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
1/2 teaspoon salt
1 bay leaf
2 tablespoons flour
1 14 1/2-ounce can chicken broth
1/2 cup water
4 medium potatoes, peeled and diced
1 cup milk
Additional salt and pepper, to taste
Cheddar cheese, for serving
1. In a soup pot, brown sausage over medium-high heat. Remove sausage with a slotted spoon and drain on a paper towel-lined plate.
2. Drain all but 1 tablespoon drippings. Saute celery, onion, thyme, salt, and bay leaf until onion is tender.
3. Stir in flour; cook 1 minute. Gradually add brother and water, stirring until mixture comes to a boil.
4. Add potatoes; cover and simmer 25 minutes, or until potatoes are tender.
5. Puree half the soup in a blender or food processor, or use an immersion blender. (If you're transferring the soup to another container, you might want to let it cool a bit, first.)
6. Combine soup and sausage, and then stir in milk. Heat through. Season with salt and pepper, to taste, and serve with some shredded cheddar cheese.