This 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
- Thoroughly rinse potatoes and cut into rough, bite sized chunks.
- 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).
- 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.
- While potatoes are cooking, rough chop the onion and garlic.
- In a non-stick skillet, brown the breakfast sausage on medium-high heat. Do not drain.
- Reduce heat to medium and add onion and garlic to skillet. Cook until soft.
- Add the two tablespoons of flour to the sausage, onion, garlic mixture and stir well to coat.
- Continue cooking for a few minutes until the flour is lightly browned, stirring constantly.
- Add the can of evaporated milk and the sausage mixture to the potatoes, gently stir.
- 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.