Sausage Potato Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 teaspoon dried thyme
02 -
2 cloves garlic, minced
03 -
2 medium carrots, sliced into rounds
04 -
400g (6) sausages of any variety
05 -
375ml (1½ cups) single or light cream (also called half-and-half)
06 -
3 tablespoons plain or all-purpose flour
07 -
100g (1/2 cup) uncooked wild rice
08 -
750ml (3 cups) chicken or veggie stock
09 -
Salt and black pepper as needed
10 -
3 medium potatoes, peeled and diced
11 -
1 onion, finely chopped
12 -
2 stalks of celery, thinly sliced
13 -
2 bay leaves
14 -
1 tablespoon of olive oil
# Instructions:
01 -
Warm the olive oil in a big soup pot. Take the sausage out of its casings, break it into chunks, and cook until browned. Set the sausage aside, leaving around 2 tablespoons of the fat in the pot.
02 -
Toss the celery, onions, and carrots into the pot. Cook gently on low heat for about 10 minutes, stirring now and then. Mix in the thyme and garlic, and cook for 30 seconds.
03 -
Sprinkle the flour all over the vegetables, stirring until it forms a thick paste. Let it cook for a couple of minutes. Toss the sausage back in.
04 -
Pour the stock in bit by bit, stirring so it stays smooth. Add in the wild rice and bay leaves. Let it simmer on low to medium for about half an hour.
05 -
Toss in the potato cubes and cook another 15 minutes or so, until both the potatoes and rice soften up.
06 -
Mix in the cream and season with a pinch of salt and pepper. Let it heat up gently. Serve it warm and, if you'd like, add a sprinkle of fresh parsley on top.