Creamy Potato, Garlic and Sausage Soup

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Creamy Garlic, Potato and Sausage Soup Recipe

YIELD:12 servings



8 medium potatoes, peeled and cut into 1/2-inch cubes

1 large carrot, peeled and chopped

2 garlic cloves, peeled

1/2 pound Johnsonville® Mild Italian Links or Ground Sausage

1 small onion, chopped

1/4 cup butter, cubed

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



1. 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 large bowl and mash. Set aside mashed potatoes and remaining potato mixture.



2. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a Dutch oven, 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.



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



My daughter summed it up: this is the perfect winter/snow storm soup! And it was approved by 30 brothers for an RC meeting. :)

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