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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This soup is absolutely wonderful! The men in my family eat until they are stuffed. Ingredients:
4 large baking potatoes, peeled and diced into 1 inch pieces |
4 cups chicken broth (swanson's works well) |
2 lbs hot sausage (i use jimmy dean's) |
1 1/2 cups diced onions |
1 3/4 cups finely diced celery |
4 ounces butter |
1 quart heavy whipping cream |
2 tablespoons dried parsley |
salt and pepper |
Directions:
1. Put potatoes and chicken broth in large stock pot.
2. Bring to boil and cook until the potatoes are fork tender, about 12 to 15 minutes.
3. Meanwhile, saute sausage and onion in large skillet until completely cooked, crumbling sausage as it cooks.
4. Drain sausage mixture and return to pan.
5. Add celery and saute a few minutes longer.
6. Place sausage mixture and butter in the stock pot with the potatoes and broth.
7. Add cream and extra broth, if needed.
8. Heat for about 15 minutes to thicken.
9. Add the parsley at the end of cooking.
10. Season to taste with salt and pepper.
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