Sausage Potato Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tbsp cooking oil
02 -
400g (6) links of any sausage type
03 -
1 diced onion
04 -
2 celery stalks, cut thin
05 -
2 sliced carrots
06 -
2 garlic cloves, finely chopped
07 -
1/2 tsp thyme (dried)
08 -
3 tbsp regular flour
09 -
750ml (3 cups) veggie or chicken broth
10 -
2 leaves from bay tree
11 -
100g (1/2 cup) rice (wild variety)
12 -
3 average potatoes, skinned and diced
13 -
375ml (1½ cups) light cream
14 -
Pepper and salt as needed
# Instructions:
01 -
Warm up cooking oil in your biggest pot. Squeeze sausages out of their skins, break them apart in the pot, and brown them well. Set aside on a dish, but keep about 2 tbsp of drippings in the pot.
02 -
Toss in your onion, carrots, and celery. Let them slowly cook for 10 minutes, giving them a stir now and then. Mix in the chopped garlic and thyme, and cook for just half a minute more.
03 -
Dust your veggies with flour, mix until they're coated and cook for 2-3 minutes until pasty. Add the browned sausage back to the pot.
04 -
Slowly pour in broth while stirring to avoid lumps. Drop in bay leaves and wild rice. Let it bubble gently for about 30 minutes.
05 -
Throw in the potato cubes and continue cooking another 15 minutes until you can easily pierce both rice and potatoes.
06 -
Pour in the cream, add some salt and pepper to your liking, and heat until just warm. Ladle it hot into bowls and top with fresh parsley if you want.