Potato Sausage Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 lbs. red or russet potatoes - wash/clean, but do not peel
1/4 lb. sausage (I use 12 oz. Jimmy Dean Hot and divide into 3rds, freezing remaining browned sausage for making next pots of soup)
1 bunch parsley (Pull leaves off of stems and set leaves aside…Leaves go into soup)
2 cans Swanson chicken broth (plain or use garlic/seasoned style broth for extra flavor)
1 can Swanson vegetable broth
1/2 tsp. crushed red pepper (more or less to taste)
1 medium onion - 1/2" pieces
2 heaping T. minced garlic (more or less to taste)
1/4 c. Hormel bacon pieces (about 1/2 of jar or pouch)
16 oz. half and half cream
Shredded Romano cheese
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Directions: |
Directions:Brown sausage and set aside.
Use a Dutch oven or pot to boil ingredients - add ingredients as follows...
Slice potatoes into 1/2 inch slices…put into pot.
Pour in all chicken broth and vegetable broth.
Add crushed red pepper, onion pieces, garlic.
Allow soup to boil until potatoes and onion pieces are soft and start to disintegrate.
Add sausage and bacon.
Turn down heat to simmer.
Add parsley leaves.
Add half and half.
Simmer for 30 minutes.
Garnish bowls of soup with shredded Romano cheese (or other dry, shredded cheese such as Parmesan) |
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Personal
Notes: |
Personal
Notes: Note: We have refrigerated leftover soup for 2-3 days…the refrigerated soup re-heats well and is quite tasty. However, freezing leftover soup seems to make the soup lose it’s consistency and it tastes ‘watery’ when re-heated.
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