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Potato Soup Recipe

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This recipe for Potato Soup is from Ivy's Timeless Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 Russet potatoes (peeled or unpeeled)
4 celery stalks
4 carrots
3 medium onions
4 tbsp. butter
1 package (20 oz) Italian Sausage (spicy, medium or mild)
¾ lb. diced ham (Black Forest, or other)
½ of a 9 oz. bag of spinach, slightly chopped
6 chicken bouillon cubes
Black pepper and garlic "salp", aka salt to taste
1 pt. of cream
Directions:
Directions:
Slice potatoes into bite-size pieces. Put in a 7 quart crock pot. Add enough water to cover potatoes. Slice celery and carrots and add to crock pot. Dice onions and saute in butter, add to crock pot. Remove the casing from the sausages and brown in the skillet, smashing into small pieces. Drain grease and add sausage in crock pot. Add some ground black peppers and garlic "salp" (salt) to taste. Add spinach (you can hold the spinach until later in the cooking if you like firmer spinach). Add enough water to cover mixture. Add bouillon cubes and stir. Cover with a lid on cook on high for 4 to 6 hours. Skim off some of the grease if you wish. Stir in the cream, Turn crock pot to low or warm. Eat!
Personal Notes:
Personal Notes:
Remember, too much "salp", aka salt, will raise your blood pressure.

 

 

 

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