I make my soups in my big Dutch oven where it can simmer for hours and fill the house with delicious flavors that make everybody hungry. Is there anything better than gathering at the table for a big pot of soup and some rustic bread (preferable homemade)? My mom used to make a wonderful potato soup with some very hearty sausage in it. We loved that soup, but unfortunately the recipe is lost. This is something that still bugs me, that my mom's recipes disappeared after she had died.
However, only a few weeks ago my blogging friend Ginnie mentioned her son's potato sausage soup on her blog. She also included a photo of the soup which reminded me of my mom's soup. It looked so super delicious that I asked her whether I can have the recipe. She sent it to me a day later.
A couple days ago I tried it for the first time - and gosh, was it good! No, it wasn't exactly like my mom's potato soup, but it had pretty much the same ingredients - especially the sausage!!! Although it is a different kind of sausage (Germany is the sausage nation of the world, there are so many kinds that you can't expect to find anywhere else) it has the same heartiness. Just yummy, and wonderful on a winter's evening. If you like cornbread, go for it. We love to eat rustic country bread with it.
The soup is my find of this week and worth a post for Friday Finds! This is definitely a keeper. Ginnie has graciously given me permission to post the recipe here.
Potato Sausage Soup
1 large onion
4-6 medium/large potatoes
4-6 stalks of celery
6-8 large carrots
1 pound of sausage (Polska Kielbasa)
2 bay leaves
1/2 cup of sour cream
paprika (I used smoked paprika)
Cut sausage into 1/2" sections
Chop onion and saute in water (cover bottom of pot). Add 1 tsp salt and 1 tsp paprika to onions as they cook on medium heat.
Add sausage to onions and simmer covered while you cut up the rest of the vegetables.
Cut celery and carrots into small pieces. (optionally peel) potatoes and cut into cubes 1" or so.
Add veggies to sausage and onions. Add 2 bay leaves.
Add just enough water to cover everything, 6-8 cups.
Add 2 tsp salt.
Bring to a boil and then simmer covered until veggies are done (easily pierced with a fork)
Once veggies are cooked, and before you are ready to serve, dip out one or two cups of the hot soup broth (just broth, no veggies or meat) and add 1/2 cup of sour cream to the hot broth. Stir up thoroughly to mix sour cream with the broth. Then pour that mixture back with the rest of the soup and mix well.
Soup is ready to serve. Goes very well with cornbread muffins!
Keep refrigerated and before reheating skim off the solidified fat from the top of the soup (looks orange!)
There is only one thing to add: ENJOY!!!