"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Potato Soup Recipe

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This recipe for Potato Soup, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ryan Rojas
Added: Sunday, July 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive oil
2 Med. onions
1 Med. Bell pepper
1 pound Andouille sausage, cut into 1-inch pieces
2 tablespoons chopped garlic
2 sprigs of fresh thyme
2 bay leaves
1 pound red potatoes, peeled and diced
1 pound white potatoes, peeled and diced
1 gallon chicken stock
Salt and black pepper
1/4 cup chopped parsley
1 pint of heavy cream
Shredded cheddar jack cheese

Directions:
Directions:
In a large pot, over medium heat, add the olive oil. When the oil is hot, add the onions and bell peppers then saute until they are wilted. Add the sausage and continue to saute until onions are clear. Stir in the garlic and herbs. Add the potatoes and stock.

Bring the liquid to a boil and reduce to a simmer. Simmer the soup for 30 minutes. Add heavy cream and simmer for another 15-30 minutes. Add chopped parsley and season the soup with salt and pepper.

Serve and garnish with cheese on top.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Its also good with some crackers on the side. This recipe was adopted from Emeril's, but the cream and bell peppers were added.

 

 

 

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