Ingredients
½ pounds Bulk Italian Sausage, Cooked Until No Longer Pink
1 stick Butter
1 whole Onion, Chopped
2 cloves Garlic, Minced Or Crushed
3 whole Medium Russet Potatoes
1 teaspoon Salt
1 teaspoon Pepper
2 teaspoons Parsley
2-½ teaspoons Flour
4 cups Whole Milk
1) Melt the butter in a large stockpot over medium-low heat. Add the onion and cook, stirring frequently, until transparent. Add the garlic, potatoes, salt and pepper, and parsley and cook for 3 more minutes. Stir in the sausage.
2) Add the flour and cook for an additional 2 minutes. Slowly add the milk. Bring to a boil and simmer just until the potatoes are tender. Taste and adjust seasonings if necessary.
Made 12 sep 2012. Used 4 potatoes and a bit more salt/pepper/garlic. Very good but probably not the healthiest. Took about 1+ hour from start to finish.
Lately everyone likes the soup, so I have been doubling the recipe and using 8 potatoes instead of 6. Tonight I used Yukon Gold and they worked out good. I also used two sticks of unsalted butter which seemed OK. I have been using two sweet onions and I almost puree them in the food processor since the kids don’t really like onions. A half gallon of whole milk is just the right amount.