HEARTY GARLIC POTATO SOUP

 

  • Cooking Time:
  • Servings: 12
  • Preparation Time:

Ingredients

  • 8 medium potatoes, peeled and cut into 1/2-inch cubes
  • 1 large carrot, peeled and chopped
  • 2 garlic cloves, peeled (I used more)
  • 1/2 pound bulk Italian sausage (I used more)
  • 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

  • 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).

Notes

From Taste of Home

"I started with a basic potato soup and added my own touches to come up with this comforting recipe," writes Beth Allard from Belmont, New Hampshire.

Categories: Soup  Soup 

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