Best Pennsylvania Dutch Sausage And Potato Soup Recipes

POTATO SAUSAGE SOUP

Steps:

• Add diced celery, potatoes and onions to a medium saucepan, and cover with just enough water to cover vegetables. Cook until fork tender.
• Meanwhile, brown and crumble sausage; drain excess grease if needed.
• Add browned sausage to potato mixture.
• In a small saucepan, melt butter. Add flour, stirring for 30 seconds with whisk. Add milk and cook and stir until thick.
• Once milk sauce is thick, add it to the potato mixture. Bring the soup to a boil until thickened and hot.
• Season with nutmeg, starting with one shake. Taste and add up to three shakes. Season generously with salt and pepper to taste.

PENNSYLVANIA DUTCH SAUSAGE AND POTATO SOUP

Steps:

• 1. 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.
• 2. 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.

PENNSYVANIA DUTCH POTATO SOUP

Steps:

• 1. Bring potatoes, onion, water and salt to a boil in a large pan. Reduce to a simmer and cook for 10 minutes. Add celery and carrot.
• 2. Stir in milk and return to simmer. Cook until heated through.
• 3. Just before serving, stir in butter, eggs, and parsley. Season with salt and pepper, as needed.

TUSCAN SAUSAGE AND POTATO SOUP

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside., In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender., Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender.

POTATO AND SAUSAGE SOUP

Steps:

• Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
• Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.

SAUSAGE, PEPPER AND POTATO SKILLET

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes.
• Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes.
• Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.

PENNSYLVANIA DUTCH POTATO SOUP

Steps:

• Cook potatoes and onion in boiling salted water until tender- drain.
• Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley.
• Cut butter into flour- blend together the egg and milk using only enough milk to make the mixture thin enough to drop into the hot soup.
• Cover and cook about 10 minutes.
• Serve at once.