Potato Sausage/Christmas/Confetti Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My family's Christmas Eve food tradition is potato soup for supper. This is my very favorite. Made Christmas Soup by parsley and red pepper; made Confetti Soup by parsley and minced red, orange, yellow and green peppers; I'll try purple too the next time I make it. Ingredients:
4 cups peeled diced potatoes |
1 large onion, chopped |
1 teaspoon salt |
3 cups boiling water |
1 lb sage sausage |
1 cup milk |
1 cup light cream or 1 cup evaporated milk |
1/2 teaspoon ground sage |
1 -2 tablespoon chopped parsley |
1/2 red bell pepper |
Directions:
1. Simmer the potatoes, onion, salt and water for 20 to 30 minutes until the potatoes are very tender. Do not drain. Mash it all up in the pot.
2. In the meantime, cook the sage sausage in a skillet, breaking up large pieces. Drain fat.
3. Add the milk, cream, sage and the cooked sausage to the potato mixture. Combine, stirring well to incorporate the additions.
4. Heat 5-10 minutes.
5. For Christmas soup, very thinly slice red pepper. For Confetti soup, mince various colors of bell peppers.
6. Add parsley and bell pepper to soup; cook until peppers are just tender.
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