We’re going back down to 14°F tonight….and we have the Community Dinner tonight. This sounds like a soup night to me :)
Susan’s Sausage Potato Soup – makes a 6 qt pot full
1 ecrich polish sausage (VERY thin sliced)
1 large onion (diced pretty fine)
4 large stalks of celery, leaves and all run through the grinder
1/2 lb baby carrots run through the grinder
5 large potatoes (finely chopped, skins left on)
1 head garlic, minced (less if garlic offends!)
5-6 cups liquid (I use pot juices from previously cooked pork roasts, but chicken broth works very well).
Brown the sausage and onion till onion is transparent, add the celery,
carrots, garlic and potatoes. Add the liquid, cook on low for about 3
hours. I add ground pepper, salt, parsley, and a little butter right
before serving. Real good with garlic bread or cornbread.
I’ll be serving it tonight with a mixed green salad and toasted french bread
(spread with butter, garlic, parsley and a little salt)