Sausage and Potato Soup

I am not the biggest fan of cooking, especially in the hot summer months. However, I am obsessed with growing anything and I am on a huge herb kick now. I have found that I will cook so that I can use my fresh herbs. Tonight I made a Sausage and Potato Soup recipe that I found in an old issue of Edible Omaha.

I adapted it slightly from the original and added fresh chives and parsley from my garden. We had some frozen Italian sausage on hand so it worked out well.

Sausage and Potato Soup
4 cups peeled, uniformly diced white or gold potatoes
4 cups chicken stock
1 pound ground Italian sausage
1 medium red onion, diced
½ cup diced celery
½ cup shredded carrots
2 cloves crushed garlic
1 cup half-and-half
1 cup shredded Parmesan
Fresh parsley, to taste
Fresh chives, taste
Salt and pepper, to taste

Cook diced potatoes in a large pot until fork tender. Cook the Italian sausage in a dutch oven over medium-high heat. Add onion, celery, carrots and garlic to skillet and sauté until onions are translucent. Add cooked potatoes. Add chives, parsley and salt and pepper to taste. Add half-and-half and cheese, stirring until all ingredients are combined and warmed through.

I went ahead and ate mine tonight but I’m sure the leftovers will be great. See original recipe here. What did you make for dinner tonight?

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