• Hearty Potato & Sausage Soup

    SONY DSCThis soup is great for those days when you just want something simple and good that you can enjoy while you’re all snuggled up in your flannel pajama bottoms.  I like to leave the skin on the potatoes, but you can peel them if you want.


    • 7-8 medium sized russet potatoes (enough to make approximately 8-10 cups diced potatoes)
    • 1 cup chicken stock
    • 4 cups water
    • 1 bay leaf
    • 2 tsp salt
    • 1/2 tsp black pepper
    • 1 small yellow onion (enough to make 1/4 cup rough chopped onion)
    • 1 clove garlic
    • 1 pound ground breakfast sausage
    • 2 tablespoons flour
    • 1 can evaporated milk



    1. Thoroughly rinse potatoes and cut into rough, bite sized chunks.
    2. Place potatoes in a large 8 quart pot.  Add chicken stock and water (if you need to add a little more water to make sure the potatoes are covered that is fine).
    3. Add bay leaf, salt and pepper.  Bring to a boil and reduce heat to a simmer for approximately 12-15 minutes or until potatoes are just fork tender.
    4. While potatoes are cooking, rough chop the onion and garlic.
    5. In a non-stick skillet, brown the breakfast sausage on medium-high heat.  Do not drain.
    6. Reduce heat to medium and add onion and garlic to skillet.  Cook until soft.
    7. Add the two tablespoons of flour to the sausage, onion, garlic mixture and stir well to coat.
    8. Continue cooking for a few minutes until the flour is lightly browned, stirring constantly.
    9. Add the can of evaporated milk and the sausage mixture to the potatoes, gently stir.
    10. Continue to slow simmer for 5-10 more minutes and turn off heat.

    You can choose to top with shredded cheddar cheese and a sprinkle of parsley or chives. 

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