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Recipes - Sausage and Potato Soup Recipe

Recipe Name

Sausage and Potato Soup

Submitted by

kettley

Recipe Description

Family recipe that has stood tastes of 4 generations.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	60	Ready In (minutes)	80

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Ingredients
Amt.	Measure	Ingredient



32	ounces	Breakfast sausage, cooked and crumbled
2	medium (2-1/2	Onion, chopped
6	medium (2-1/4	potatoes
6	cups	chicken stock, low salted
24	fliud ounces	heavy cream
1	tablespoon	sage
2	teaspoons	black pepper
6	tablespoons	butter
3	servings	instant mashed potatoes

Steps

Sequence	Step

1	put 2 tablespoons of butter in a 6 quart dutch oven over medium heat, once melted, add 2 lbs of breakfast sausage (the chub, not links!) crumble and allow to cook through.
2	Add onions and allow to cook until translucent. Add diced potatoes and 6 cups of Chicken Stock.
3	Allow soup to cook and reduce. Once potatoes are tender, mash some against the side of the pot to help thicken the soup. Add the Heavy Cream, ground sage, and black pepper.
4	Continue cooking and allowing to thicken. Add remaining butter. Add instant potato flakes a little bit at a time, stirring constantly. Allow 5 minutes between each addition to see how thick the soup is. You may add more until you are at your desired thickness.
5	Serve with a teaspoon of butter (if desired) and a some chopped sage on top.

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