Recipe Name Sausage and Potato Soup Submitted by kettley Recipe Description Family recipe that has stood tastes of 4 generations. Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 60 Ready In (minutes) 80

Ingredients Amount 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.