Erica Lea on Feb 5th 2010
Here was an happy accident:
I asked Dad what he would like for supper. His answer: soup. What could be easier, eh?
I knew that one of Dad’s favorite soups is cream of broccoli, and I was pretty sure I could find some broccoli in the freezer. The catch? The the broccoli was FREEZER BURNT. One floret had turned a weird orange color and it all smelled horrid. Blech.
And so, instead of panicking, I quickly decided to make up a new recipe. That is how this soup was born.
Please do not be scared by the stick of butter included in this recipe. It is necessary. So very necessary. You can add any spices you like, but I found salt, pepper, and parsley sufficient. Also, any type of sausage may be used. I like spicy Italian.
Sausage and Potato Soup
- 1 stick (1/2 cup) butter
- 1 medium onion, chopped
- 2 medium cloves garlic, minced or crushed
- 3 medium russet potatoes
- salt and pepper to taste
- 2 teaspoons parsley
- 2 1/2 teaspoons flour
- 4 cups whole milk
- 1/2 lb. bulk Italian sausage, cooked until no longer pink
1) Melt the butter in a large stockpot over medium-low heat. Add the onion and cook, stirring frequently, until transparent. Add the garlic, potatoes, salt and pepper, and parsley and cook 3 more minutes. Stir in the sausage.
2) Add the flour and cook for an additional 2 minutes. Slowly add the milk. Bring to a boil and simmer just until the potatoes are tender. Taste and adjust seasonings if necessary.
Serves approximately 4-6 people