One day, over two years ago, I asked my dad what he wanted for supper. His reply? Soup. This was fine by me since soup is one of my favorite meals to make. I planned to make his favorite: cream of broccoli soup, but was stopped short by freezer-burnt broccoli. Not appetizing.
Avoiding panic, I decided to make up an entirely new recipe. I threw together some of my favorite soup ingredients and called it good. To my delight, everyone loved my creation. Thus, this soup was born.
Two years later, I’m still making this Sausage and Potato Soup on a regular basis, receiving the same rave reviews. Reuben loves it and it’s oh-so-easy to make. Win-win.
Let me take you through the steps of how to make it:
Assemble your ingredients: mild or spicy Italian sausage (store-bought or homemade), butter (yep, a whole stick), an onion, a couple cloves of garlic, 3 medium-sized russet potatoes, salt and pepper, dried parsley, all-purpose flour, and whole milk.
Begin by prepping your ingredients. Chop the onions fairly coarse. Reuben was kind enough to cut them for me, seeing as they made my eyes hurt.
Mince the garlic.
Wash (and by wash, I mean scrub) the potatoes and cut off any icky parts.
Chop the potatoes into about ½ – ¾-inch cubes.
Put the sausage in a skillet and cook until no longer pink. Meanwhile, melt the butter in your soup pan. Add the onions and cook until soft and translucent.
Add the garlic, potatoes, salt and pepper, and parsley. Cook for 3 minutes.
Add the flour and cook for an additional 2 minutes. Then stir in the sausage. Lovely, lovely sausage.
Slowly pour in the milk. Bring to a boil and simmer just until the potatoes are tender, about 15 minutes. Taste and adjust seasonings as necessary.
Ladle yourself a big bowl and devour. Be careful not to burn yourself in your eagerness to consume.
Notes:
• Don’t be scared by the stick of butter included in this recipe. It is very necessary. If you must, you could substitute some of the milk for chicken or vegetable stock and cut down on some of the butter.
• If you prefer a thicker soup, simply add an additional tablespoon or so of flour at the beginning.
• You can add different spices to the soup (be creative!), but I find that parsley, salt and pepper are sufficient. If you like a spicy soup, try adding a few flakes of red pepper.
Printable Recipe
Print Options
Description
A creamy soup made with Italian sausage and russet potatoes. Seasoned with parsley, garlic, and salt and pepper.
Ingredients
- ½ pounds Bulk Italian Sausage, Cooked Until No Longer Pink
- 1 stick Butter
- 1 whole Onion, Chopped
- 2 cloves Garlic, Minced Or Crushed
- 3 whole Medium Russet Potatoes
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 teaspoons Parsley
- 2-½ teaspoons Flour
- 4 cups Whole Milk
Preparation Instructions
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 for 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.
_______________________________________
Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.
