2 medium onions-chopped
5c. potatoes, sliced thick
2c. stock, I use homemade chicken
1/4 t celery seeds
2 1/2c. creamy milk
3T chopped fresh parsley
1T fresh minced marjoram (1/2 t dried)
Saute' onions and sausage, drain the fat, and remove sausage, add potatoes, stock, salt, celery seeds and pepper. Bring to a boil, then reduce heat, cover and simmer until the potatoes are done. Approximately 20 min. Add sausage, milk, parsley and marjoram. Simmer over med-low heat about 10 min. Mash it slightly with a potato masher, not all of it, so it thickens but there are still chunks.
This is quintessential Olde Sow Chow, if you ever wonder what the farmers' cook for dinner. The fun thing with this ,too, is that you can change up the mood of this soup by which sausage you use, Garlic, andouille, sweet italian, it's all good. I love making soup and stock in the winter, it just wouldn't be winter without hardy soups and stews and juicy chunks of roast meat!
Our little girls 4 and 2 years old are "wicked" as we say in Maine, wicked carnivores. Dante and I joke that they went straight from momma's milk to meat. It's not far off the mark.
Gotta go wash dishes so I can start dinner and run out to the barn to fluff the girls beds, and make sure they are tucked in.