Potato Sausage/Christmas/Confetti Soup
photo by happynana
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 cups peeled diced potatoes
- 1 large onion, chopped
- 1 teaspoon salt
- 3 cups boiling water
- 1 lb sage sausage
- 1 cup milk
- 1 cup light cream or 1 cup evaporated milk
- 1⁄2 teaspoon ground sage
- 1 -2 tablespoon chopped parsley
- 1⁄2 red bell pepper
directions
- Simmer the potatoes, onion, salt and water for 20 to 30 minutes until the potatoes are very tender. Do not drain. Mash it all up in the pot.
- In the meantime, cook the sage sausage in a skillet, breaking up large pieces. Drain fat.
- Add the milk, cream, sage and the cooked sausage to the potato mixture. Combine, stirring well to incorporate the additions.
- Heat 5-10 minutes.
- For Christmas soup, very thinly slice red pepper. For Confetti soup, mince various colors of bell peppers.
- Add parsley and bell pepper to soup; cook until peppers are just tender.
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Reviews
-
This is really nice, honestly it was better than I thought it would be. I used some leftover sausages I had that were a bit spicy, and also added just a little white pepper to kick it up a bit. Also added some fresh sage. I used an entire container of evaporated milk, and just 1/2 cup of regular milk. A nice homey type of soup.
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This recipe was the inspiration for dinner tonight. I subbed hamburger for sausage so I added extra ground sage. I used 3 bouillon beef cubes and an extra cup of water so no milk or evaporated milk. I used 6 oz of cream cheese and about 1 cup of cheese whiz instead. I also had some cooked bacon and chopped celery that I threw in too. This made for a great dinner - we all loved it and will make it again.
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Tweaks
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This recipe was the inspiration for dinner tonight. I subbed hamburger for sausage so I added extra ground sage. I used 3 bouillon beef cubes and an extra cup of water so no milk or evaporated milk. I used 6 oz of cream cheese and about 1 cup of cheese whiz instead. I also had some cooked bacon and chopped celery that I threw in too. This made for a great dinner - we all loved it and will make it again.
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"That was delicious" is one comment I got. We really enjoyed this. I made some minor changes: Since I used regular breakfast sausage instead of sage-style, I added extra sage to the soup. I added 1/4 tsp black pepper. And I used milk instead of adding any cream. I didn't add any peppers to the pot of soup because some in my family don't like them. So I diced some roasted red pepper to add to individual bowls at serving time. This was easy, yet tasty enough for special occasions. For every day serving, I think it would be more budget-and-diet-conscious if the sausage were stretched over a bit more soup. So when I make this again, I might increase the other amounts except for the sausage. (the calorie count doesn't include sausage - per my package's calculations, it more than doubles the fat and calorie content of the soup - I'd like to reduce it a bit). Thanks for sharing your family recipe.
RECIPE SUBMITTED BY
BarbryT
Seattle, WA
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