2 lbs. ground pork sausage (your favorite savory flavor)
2 T. olive oil
1 large onion, chopped fine
2 bay leaves
½ tsp. garlic powder
1 tsp. peppercorns
½ tsp. rosemary
1 tsp. crushed red pepper
2 T. Worcestershire
1 package beefy onion soup mix (dry)
2½ lbs. red potatoes (8–10), cut into bite-size cubes
2 qts. beef stock
2 14-oz. cans milk
½ c. flour
Salt to taste
*add “beefy onion soup mix” to taste
Add olive oil, onion, and sausage.
Chop sausage to separate into bite-size “crumbles.”
In an herb grinder, grind peppercorns, red pepper, rosemary, and bay leaves to dust
Add all spices, Worcestershire, and beefy onion soup mix; mix together.
Cook sausage to just shy of brown.
Add potatoes; cook for 5 minutes or until sausage is completely done.
Add beef stock.
Cook for 10 minutes at a light simmer.
Mix milk and flour completely to form a slurry.
Add the milk/flour slurry and mix well; stir and bring to a simmer.
Thicken, 10-15 minutes