Pennsylvania Dutch Sausage and Potato Soup
By Lisa MacDonald lmac393
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'
polish kielbasa or smoked sausage, cut in bite sized pieces
red skinned potatoes, cut in bite sized pieces
celery stalks, chopped
yellow onion, chopped
10 3/4 ounces chicken broth
water, depending on how much broth you want
chicken bouillon granules, to taste
cream or half and half
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.
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.