Lisa MacDonald Recipe

Pennsylvania Dutch Sausage and Potato Soup

By Lisa MacDonald lmac393


Rating:
Serves:
4 - 6
Prep Time:
Cook Time:
Comments:

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'

Ingredients

1 pkg
polish kielbasa or smoked sausage, cut in bite sized pieces
4-5
red skinned potatoes, cut in bite sized pieces
3 large
celery stalks, chopped
1 large
yellow onion, chopped
1 bunch
parsley, chopped
2 can(s)
10 3/4 ounces chicken broth
2-3 c
water, depending on how much broth you want
3-4 tsp
chicken bouillon granules, to taste
1/2 c
cream or half and half

Directions Step-By-Step

1
Combine 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.
2
This 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.

About this Recipe

Course/Dish: Other Soups
Hashtags: #sausage, #SMOKED

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9 Comments

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Apr 25, 2015 - Gail Welch shared this recipe with discussion group: USA State Recipes.
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Julianne Wurm Jules0724
Nov 6, 2012
It was very good ! I made this on a whim hoping I had everything, but I didn't have any cream or half and half. So upon researching substitutes I did use Evap. Milk for the replacement of the cream. I think it probably would have been even better with the cream. But loved it..will be pinching this for consumption in the future !
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Lisa MacDonald lmac393
Nov 6, 2012
Let me know what you think, Julianne.
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Julianne Wurm Jules0724
Nov 5, 2012
Making this in the crockpot for dinner tonight...sounds yummy !
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Oct 21, 2011 - Tracy Helling shared a photo of this recipe. View photo