Chunky Cream of Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 medium (2-1/4" to 3-1/4" dia.) Potato, raw 1.5 cup, cubes Sweet potato 1 cup, diced Celery, raw .75 cup Bok Choy, raw-shreaded .5 cup, chopped Carrots, raw 1 cup, chopped Onions, raw 1.5 cup Spinach, fresh 16 oz Eckrich - Smoked Sausage(pork,turkey,beef) 1 serving Better than Bullion,Chicken (1 tspn) (by FITNFBLS) 3 cup (8 fl oz) Water, tap 4 fl oz Milk, canned, evaporated 2 tbsp Butter, salted 3 1tsp Olive Oil
Chop up all veggies and the sausage. Saute in the olive oil in a LARGE soup pot just long enough for them to begin to break down. Add the water and any spices you'd like. I use red pepper flakes and garlic powder. Take it easy on the salt since the sausage has plenty in it. Cover and let simmer until the potatoes are soft but not mushy, about 15 minutes. Remove lid and add the butter and evap. milk. For chunky soup, blend with an immersion blender for just a second or two. For creamier soup, blend until the soup is the consistency you like. If you don't have an immersion blender, start with about a cup in a blender (CAREFUL - This is HOT!), and blend until you're happy with the consistency. Enjoy! This soup is great the second day and freezes really well! If you'd like it a little thicker, add about 2 tsp corn starch to 1/2 cup water. Blend well! SLOWLY add to the soup, stirring constantly. You may not need the whole mixture; just use what you need to reach the consistency you want.
Serving Size: makes about 12 3/4 cup servings.
Serving Size: makes about 12 3/4 cup servings.
Nutritional Info Amount Per Serving
- Calories: 287.6
- Total Fat: 14.0 g
- Cholesterol: 31.5 mg
- Sodium: 454.3 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 4.5 g
- Protein: 8.0 g
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