Directions:
- Put potatoes and chicken broth in large stock pot.
- Bring to boil and cook until the potatoes are fork tender, about 12 to 15 minutes.
- Meanwhile, saute sausage and onion in large skillet until completely cooked, crumbling sausage as it cooks.
- Drain sausage mixture and return to pan.
- Add celery and saute a few minutes longer.
- Place sausage mixture and butter in the stock pot with the potatoes and broth.
- Add cream and extra broth, if needed.
- Heat for about 15 minutes to thicken.
- Add the parsley at the end of cooking.
- Season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 952.29 Kcal (3987 kJ) | ||
| Calories from fat | 789.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 87.69g | 135% | |
|---|---|---|---|
| Cholesterol | 338.3mg | 113% | |
| Sodium | 2471.35mg | 103% | |
| Potassium | 696.06mg | 15% | |
| Total Carbs | 17.08g | 6% | |
| Sugars | 6.76g | 27% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 26.88g | 54% | |
| Vitamin C | 62.3mg | 104% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 15.2mg | 85% | |
| Calcium | 176mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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