Ingredients:
2-3 medium potatoes, boiled or cooked in crockpot (I used Klondike Rose....basically a red skin with gold flesh)
about 3/4 cup cooked regular sausage** (about half package)
3.5 cups milk (I used skim)
3 tbsp butter
3 tbsp flour
1 tsp granulated garlic/garlic powder
1/2 tbsp dried onion
salt, pepper
desired seasonings (I used dried parsley, paprika, cayenne pepper)
shredded cheese, chopped green onion to garnish
Directions:
1. Cut cooked potatoes into small chunks. Brown the sausage, and drain on paper-towel-lined plate.
2. Make a roux. In a large-ish pot, melt 3 tbsp of butter on medium heat. Add 3 tbsp of flour, one tbsp at a time, stirring to incorporate. Stir about a minute to cook flour. Slowly add milk, stirring with a whisk to incorporate it into the roux without getting lumps.
3. Turn up the heat, and add potatoes. Use a potato masher to slightly mash the chunks. Add salt, pepper, garlic, onion, and desired seasonings to taste (but be careful when you taste!). Honestly, I just give each seasoning a few shakes and pray for the best. You will probably need about a tsp of salt, but hold off on too much of that until after adding the sausage.
4. Add sausage. Allow soup to come to a boil. Let boil until it reaches desired thickness (for me, about a minute or two). Turn off heat, check seasonings. Add more if needed.
5. Serve. Garnish with shredded cheese and sliced green onion.
Serves: about 2-3 people as a main dish, probably 4-6 as an appetizer.
**I plan on trying this recipe with bacon, canadian bacon, or ham. You could also use Italian sausage for a bit more spice.
***Also, I just realized this is yet another testament to my love for potatoes.
2. Make a roux. In a large-ish pot, melt 3 tbsp of butter on medium heat. Add 3 tbsp of flour, one tbsp at a time, stirring to incorporate. Stir about a minute to cook flour. Slowly add milk, stirring with a whisk to incorporate it into the roux without getting lumps.
3. Turn up the heat, and add potatoes. Use a potato masher to slightly mash the chunks. Add salt, pepper, garlic, onion, and desired seasonings to taste (but be careful when you taste!). Honestly, I just give each seasoning a few shakes and pray for the best. You will probably need about a tsp of salt, but hold off on too much of that until after adding the sausage.
4. Add sausage. Allow soup to come to a boil. Let boil until it reaches desired thickness (for me, about a minute or two). Turn off heat, check seasonings. Add more if needed.
5. Serve. Garnish with shredded cheese and sliced green onion.
Serves: about 2-3 people as a main dish, probably 4-6 as an appetizer.
**I plan on trying this recipe with bacon, canadian bacon, or ham. You could also use Italian sausage for a bit more spice.
***Also, I just realized this is yet another testament to my love for potatoes.
[leftovers, reheated at work for my lunch. barely enough]
4 comments:
Looks great. I just wish I ate potatoes. If there's one thing I cannot eat it's potatoes! :)
Don't worry - I basically blog about food (recipes, eating out, sharing food with friends) with the odd anecdotal post about life (and now pregnancy) ... and I am still pretty crappy at remembering to take pictures. But I must admit that I think that Instagram is helping (using my iphone to take photos instead of my proper camera). Shari from www.goodfoodweek.blogspot.com
Scott LOVES potato soup but I have never made it. I might just have to surprise him with this!
This looks SO yummy!!! I think I will have to try it!
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