pennsylvania dutch sausage and potato soup
(1 rating)
I've tweaked this recipe I found in an herb magazine I once subscribed to. Since my husband is an avid deer hunter, I sometimes use venison kielbasa. Then we call it 'Buck-Pole Soup'
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(1 rating)
yield
4 - 6
prep time
20 Min
cook time
30 Min
Ingredients For pennsylvania dutch sausage and potato soup
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1 pkgpolish kielbasa or smoked sausage, cut in bite sized pieces
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4-5red skinned potatoes, cut in bite sized pieces
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3 lgcelery stalks, chopped
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1 lgyellow onion, chopped
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1 bunchparsley, chopped
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2 can10 3/4 ounces chicken broth
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2-3 cwater, depending on how much broth you want
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3-4 tspchicken bouillon granules, to taste
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1/2 ccream or half and half
How To Make pennsylvania dutch sausage and potato soup
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1Combine first 7 ingredients in large soup pot and simmer until potatoes are tender. Add chicken boullion to taste during cooking. Add cream to finished soup right before serving. Do not boil after cream is added.
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2This could also be made in a slow cooker for 3 hours on high or 5 hours on the low setting. The cream can also be added to each individual bowl after serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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