Old Fashioned Potato & Sausage Soup
"Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by the Tallman Family. They run a potato processing plant in town. So, it make sense they submitted a potato recipe. As with so many of these recipes, they didn't specify how many servings it made so I am guessing."
photo by Crafty Lady 13
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
directions
- In large Dutch oven melt margarine.
- Brown the sausage and drain off all but 1 tablespoon of dripping.
- Add all other ingredients except egg yolk, flour and milk.
- Bring to a boil and simmer until potatoes are tender.
- Mix yolk and flour until pea-size and crumbly.
- Add to soup, stirring constantly.
- Cook for one to two minutes.
- Add milk and heat.
- Serve immediately.
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Reviews
-
This is pure comfort food! Great flavors. I only used about 1/2 of the flour-egg mixture because the soup was getting quite thick. I used Hillshire's Smoked Turkey Kielbasa. This is a great recipe for those nights when you want soup, but don't want to spend all day making it. Peeling the potatoes was the only real "work" :) Made for Spring 2009 PAC. -
Potato soup is my favorite soup and this is a great variation to the usual potato soup. I used low-sodium chicken broth in place of the water and increased the amount to about 3 cups. I also had to increase the amount of milk because it became very thick after adding the flour mixture. Once the soup was heated through after adding the milk, I added approximately 1/2 cup of cheddar cheese. Yum! Made for April, 2009 Bevy Tag.
Tweaks
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Potato soup is my favorite soup and this is a great variation to the usual potato soup. I used low-sodium chicken broth in place of the water and increased the amount to about 3 cups. I also had to increase the amount of milk because it became very thick after adding the flour mixture. Once the soup was heated through after adding the milk, I added approximately 1/2 cup of cheddar cheese. Yum! Made for April, 2009 Bevy Tag.
RECIPE SUBMITTED BY
I am originally from the Philadelphia area of the United States but have been living in London, UK since 1996. I now have dual American and British citizenship. I became a widow at the age of 27 in 2004 but have managed to fall in love again and was married again on July 19, 2008.
I have a double major honors degree in sociology and politics and am slowly working my way through a Masters.
I am a wanabee writer but until that dream becomes a reality I work in internet marketing where I build websites for profit. So, it is nice to come to a site like this and just enjoy being on the internet rather than using it as a work environment.
I am a BBW (big woman) but over the past two years I have lost over 80lbs and am working my way down the scales slowly but steadily.
These days, I am trying to eat a lot less meat. So, I am trying to have as many vegetarian recipes in the week as I can manage. I have started a blog - <a href="http://weekendcarnivore.com/">Weekend Carnivore</a> where I blog about trying to eat a mostly vegetarian diet. I share a lot of my discovered recipes there. If I make one of your vegetarian recipes and I managed to take a good photo of it, chances are I will blog about it and tell everybody how much I enjoyed it.
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