Hearty Garlic Potato Soup

Marc · 12-06-2007, 10:39 AM

8 medium potatoes, peeled and cut into 1/2-inch cubes
1 large carrot, peeled and chopped
2 garlic cloves, peeled
1/2 pound bulk Italian sausage
1 small onion, chopped
1/4 cup butter or margarine
1/4 cup all-purpose flour
8 cups milk
2 teaspoons minced fresh parsley
1-1/2 teaspoons salt
1 teaspoon chicken bouillon granules
1/2 teaspoon seasoned salt
1/4 teaspoon pepper

DIRECTIONS

Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a bowl and mash. Set aside mashed potatoes and remaining potato mixture.

In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a soup kettle, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened.

Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. add the mashed potato mixture; cook and stir until heated through. Add the reserved potato and sausage mixtures. Heat through. Yield: 12 servings (about 3 quarts).

12-06-2007, 10:39 AM	#1 (permalink)
Marc Administrator GCB Senior Citizen Join Date: Dec 2004 Location: The hearts of women everywhere. Age: 28 Posts: 2,705 Rep Power: 47	Hearty Garlic Potato Soup 8 medium potatoes, peeled and cut into 1/2-inch cubes 1 large carrot, peeled and chopped 2 garlic cloves, peeled 1/2 pound bulk Italian sausage 1 small onion, chopped 1/4 cup butter or margarine 1/4 cup all-purpose flour 8 cups milk 2 teaspoons minced fresh parsley 1-1/2 teaspoons salt 1 teaspoon chicken bouillon granules 1/2 teaspoon seasoned salt 1/4 teaspoon pepper DIRECTIONS Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a bowl and mash. Set aside mashed potatoes and remaining potato mixture. In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a soup kettle, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened. Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. add the mashed potato mixture; cook and stir until heated through. Add the reserved potato and sausage mixtures. Heat through. Yield: 12 servings (about 3 quarts). __________________ GCB Myspace Need Guitar Tabs? Need Song Lyrics?