Homemade Potato Soup

There's no better way to stay warm on those cold winter evenings than with a steaming bowl of homemade potato soup. My parents make a delicious potato soup, so I started with their recipe.  Over the course of the winter, my husband and I made some changes and additions so that it better suited our taste.  What we came up with is a thick and cheesy soup that will keep you full and warm all evening long.

8 lbs. Russet potatoes, peeled, diced
1 lb. ground sage sausage
2 qts. chicken stock
1 pt. heavy cream
1/4 c. flour
1/4 c. butter
1 c. sour cream
3-4 c. shredded cheddar cheese
2 c. green onions, chopped

Boil about 4 cups of diced potatoes in  a medium sized sauce pan with enough chicken stock to cover them.  Add seasonings to taste.  I usually use pepper, garlic powder, and onion powder.  Continue to cook over medium heat until the potatoes mash easily.  Leaving the stock in the pan, mash the potatoes and set aside.

Meanwhile, brown the sausage and drain off excess fat.  Add the sausage to a large stock pot (mine is 12 qt.) along with the remaining potatoes and chicken stock.   Season this pot as you did the first.  Simmer until the potatoes are fork tender.  Combine the flour and butter to make a white roux.  Add this to your stock pot along with the mashed potatoes.  These will help thicken your broth.  Stir in the heavy cream, sour cream, and cheese.  Stir over medium low heat as broth thickens.  When the soup reaches your desired consistency, remove from heat and stir in the chopped green onions.

This makes a LOT of soup!  It is a great recipe for a large gathering, or as a "cook once, eat twice" meal...and goes very well with homemade dinner rolls.  The dinner rolls are great for wiping the last of the soup out of your bowl.  I'll have to post that recipe soon! By the way, if your leftover soup gets a little too thick in the refrigerator, just add a splash of milk as you reheat it on the stove.

Karissa