Mom's Potato Soup

Hearty soup that is easy to make. Bacon can be used instead of sausage or omit meat to make it vegetarian.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a 4 qt nonstick pot, over medium high heat, brown ground sausage breaking apart pieces, 5-6 minutes.

Step 2

While sausage is browning; dice onion, carrots and celery (mirepoix). Be sure to be consistent with the dice size of the vegetables. Set vegetables aside.

Step 3

After sausage browns remove from pan, leaving drippings in pan. Place sausage on a paper towel lined plate and set aside.

Step 4

Lower heat to medium and add mirepoix to hot sausage drippings. Cook for about 4-6 minutes, mixing often until onions are soft and translucent. Add in dried herbs and cook until fragrant. Remove from heat and peel and dice potatoes into 1/2 pieces.

Step 5

Add water, bouillon and diced potatoes to pot; increase heat to high and bring to boil, uncovered. When soup boils; reduce heat to medium and simmer 15-20 minutes or until potatoes are soft. Liquid will reduce slightly.

Step 6

After potatoes are cooked you have a few options on how you'd like your soup. If you like a brothier soup you can just add the butter and stop there. if you like it creamy but chunky; start adding the butter and the milk with corn starch gradually until you get the consistency you like (be sure to let the soup heat for a few minutes before adding more milk starch so it doesn't get to thick). If you prefer them soup thick and chunky; use an immersion blender to blend a portion of the soup or bend all of it to make it cream of potato like. For either of the creamed methods; after blending add milk until you reach the right consistency for you.

Step 7

Lastly, for any method mentioned above, add salt and pepper to taste and the meat back to the pot and mix in, allowing to heat.

Step 8

You can add toppings as you like. We usually will top with cheddar.