I’m feeling a little bit ripped off today. My brother-in-law and sister-in-law in Dallas have beautiful, fluffy snow. We have rain and ice here in Tennessee – so not fair! Comfort food is in order. It’s definitely a soup kind of day. A creamy, potato-filled, cheesy soup kind of day!
Before I leave you with this super easy sausage-potato soup recipe, here are some random tid-bits of news from my kitchen:
1. This morning I bought 120 avocados for $20. A steal of a deal, I know! There are maybe 20 that are still a bit green so those are going into my refrigerator. The rest are already ripe so I’ve been halving, pitting, and freezing avocados all day. I’ve heard that they’re fine to use in guacamole and sauces once thawed, and if they last until next fall, the new baby will eat them, I’m sure. Apparently some folks add them to smoothies . . . I’ll have to try that.
2. I have a new recipe for chocolate-avocado mousse coming soon. I was eating it out of the food processor, it’s that good!
3. I’ve kept a sourdough starter alive for over two months! This is a personal record. I’ve been sticking with one really good bread recipe, since it works every time and we love it. But I think I’m ready to branch out and try some new sourdough recipes. Suggestions?
Now, back to the soup. Potatoes are on the dirty dozen, so I do my best to buy them organic. I usually get them at Trader Joe’s, but I’ve gotten them at Walmart in the past, too (just a little more expensive). This time of year it’s easier to find organic potatoes reasonably priced, so take advantage and enjoy this soup!
4 C. chicken broth
5 large potatoes
1/2 t. dill
6 T. butter
6 T. flour
2 C. milk
1/2-1 C. cooked, ground sausage
Shredded cheese for serving
1. Scrub potatoes well, then chop (I never peel my potatoes. I hate peeling potatoes) and place in a large pot. Peel and dice onion, then add to the pot with the potatoes. Pour in chicken broth, stir in dill, then cover and bring to a boil. Reduce heat and simmer until potatoes are tender (about 15 minutes).
2. While potatoes are cooking, melt butter in a medium saucepan. Whisk in flour and cook for a few minutes. Stir in milk, then cook over medium heat until very thick (about 10 minutes).
3. When potatoes are tender, stir in the sausage, then the white sauce. Cook for 5-10 minutes more until soup thickens. Add salt and pepper to taste, then serve.
Notes: I use spicy sausage in this recipe and rarely need to add salt or pepper, but this will vary greatly depending on the brand of sausage you use. You can also substitute cooked, crumbled bacon:)
If you don’t have chicken broth you can use water. The soup is still good, but not as good. You’ll definitely need to add more salt and pepper.
As I mentioned in the other recipe, we love this soup served with Russian Brown Bread!
Yield: 6 hearty servings
Adapted from various internet and real life sources.