About two weeks ago, I picked up a 5 kilo sack of potatoes for something absurd like 99 cents. I have been eating a few of them for lunch…and we’ve also made Bratkartoffeln with them. But there are still a lot of them left. So it was time to figure out something more extreme to do with them.
I don’t know how it possible, but I have never made potato soup. It’s not that I don’t like it…I just never gave it much thought. It could have something to do with the fact that Stefan always says that he doesn’t like soup. But something thick or chunky he will gladly eat. Actually, sometimes he’ll even order a thin soup off of a menu too. We’ve just determined that it’s the idea of soup that turns him off.
So I started looking around for potato soup recipes and realized that I didn’t really have everything needed to make any of the classic soups. My celery supply was unfortunately fresh out (and that is something I seriously need to grow next year because it’s wickedly expensive). And it was clear that quite a bit of substitution and free-styling was going to be necessary.
I used a Putenmettwurst (sort of like a turkey kielbasa sausage) from a local farm that I bought a while back and froze. I had no idea at the time what it would taste like, but it ended up adding quite a bit of heat to the potato soup. The last day, there was only a little bit of soup left, and a big sausage, so I ate the soup with the sausage and some dark bread. It was totally delicious…and hence the rather un-soup-like image with this recipe. 🙂
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- 1/2 cups peeled and diced potatoes
- 1 medium onion finely chopped
- 1 cup diced turkey kielbasa or other sausage/meat Putenmettwurst
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon celery salt or to taste
- 1 teaspoon ground white or black pepper or to taste
- 1 teaspoon parsley
- 2 tablespoons cream
Ingredients
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- Fry the sausage in a small pan. Let cool, then dice.
- Combine the potatoes, onion and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the sausage, chicken bouillon, salt and pepper.
- Using a wand puree or food processor, puree the soup until no chunks remain.
- Place back in pot to warm. Add cream and stir well. Serve warm with dark bread.
Find more delicious recipes like this one at the Mouthwatering Mondays on A Southern Fairytale!
