My great-grandmother passed on this soup to her family generations. In the 1880s, it was a popular meal after a hard day in the field—hardy to satisfy the most ravenous appetite and delicious, too!
Potato Soup with Sausage
Potato Soup with Sausage
Prep Time
10 min
Cook Time
45 min
Yield
6 servings
Ingredients
- 1 pound pork sausage links, cut into 1/4-inch slices
- 1 cup sliced celery
- 1/2 cup chopped onion
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 can (14-1/2 ounces) chicken broth
- 1/2 cup water
- 4 medium potatoes, peeled and diced (about 4 cups)
- 1 cup milk
- 1 cup sliced green beans, partially cooked
- Minced fresh parsley
Directions
- In a heavy saucepan, brown sausage over medium heat. Remove sausage to paper towels to drain. Drain skillet, reserving 1 tablespoon drippings. Saute the celery, onion, thyme and salt in the reserved drippings until tender. Stir in flour until blended. Gradually add broth and water, stirring until the mixture comes to a boil.
- Add potatoes; cover and simmer 25 minutes or until potatoes are tender. Remove from the heat; cool.
- In blender, cover and process 2 cups soup mixture until smooth; return to kettle. Add the milk, beans and sausage; heat through. Garnish with parsley.
Nutrition Facts
1 cup: 345 calories, 18g fat (6g saturated fat), 46mg cholesterol, 994mg sodium, 33g carbohydrate (5g sugars, 4g fiber), 14g protein.
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