Pennsylvania Dutch Sausage And Potato Soup Recipes

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.

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.

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.

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.

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.

OLD FASHIONED POTATO & SAUSAGE SOUP

Steps:

• In large Dutch oven melt margarine.
• Brown the sausage and drain off all but 1 tablespoon of dripping.
• Add all other ingredients except egg yolk, flour and milk.
• Bring to a boil and simmer until potatoes are tender.
• Mix yolk and flour until pea-size and crumbly.
• Add to soup, stirring constantly.
• Cook for one to two minutes.
• Add milk and heat.
• Serve immediately.