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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This super soup, flavored with fresh basil, makes a hearty summer lunch, says Suzanne Ververka of White Cloud, Michigan. Ingredients:
1 pound fully cooked johnsonville® smoked sausage, halved and thinly sliced |
1 medium onion, quartered and thinly sliced |
4 cups diced potatoes |
3 cups water |
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1 teaspoon salt |
1/8 teaspoon pepper |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (14-3/4 ounces) cream-style corn |
1 can (12 ounces) evaporated milk |
Directions:
1. In a soup kettle or Dutch oven over medium heat, brown the sausage and onion. Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add remaining ingredients; cook 5-10 minutes longer or until heated through. Yield: 12 servings (about 3 quarts).
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