Pennsylvania Dutch Sausage and Potato Soup
1 pkgpolish kielbasa or smoked sausage, cut in bite sized pieces
4-5red skinned potatoes, cut in bite sized pieces
3 largecelery stalks, chopped
1 largeyellow onion, chopped
1 bunchparsley, chopped
2 can(s)10 3/4 ounces chicken broth
2-3 cwater, depending on how much broth you want
3-4 tspchicken bouillon granules, to taste
1/2 ccream or half and half
How to Make Pennsylvania Dutch Sausage and Potato Soup
- 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.
- 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.