PENNSYLVANIA DUTCH SAUSAGE AND POTATO SOUP

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Pennsylvania Dutch Sausage and Potato Soup image

I've tweaked this recipe I found in an herb magazine I once subscribed to. Since my husband is an avid deer hunter, I sometimes use venison kielbasa. Then we call it 'Buck-Pole Soup'

Provided by Lisa MacDonald

Categories     Other Soups

Time 50m

Number Of Ingredients 9

1 pkg polish kielbasa or smoked sausage, cut in bite sized pieces
4-5 red skinned potatoes, cut in bite sized pieces
3 large celery stalks, chopped
1 large yellow onion, chopped
1 bunch parsley, chopped
2 can(s) 10 3/4 ounces chicken broth
2-3 c water, depending on how much broth you want
3-4 tsp chicken bouillon granules, to taste
1/2 c cream or half and half

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.

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