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Creamy Sausage and Potato Soup

Today's guest talks about hospitality in an apartment. Join George as he discusses ways to make your guests feel comfortable and gives encouragement on how to be outward-focused toward others. Even during trials, can you say you are "blessed and highly favored"? We have a story about a lady who could. George tells how to make pizza makers out of your kids and compares the skill of cooking to the skill of football. You don't want to miss this episode! Stay tuned to the end to hear about how to have more cinnamon rolls in your life! (Visit comeoverfordinner.com for the recipe, product link, and more!)



Creamy Sausage and Potato Soup (adapted from The Whole Cook)


Ingredients: 1 ½ tablespoons olive or avocado oil 2 pounds ground spicy Italian sausage 2 large white or yellow onions, chopped 4 celery stalks, chopped 64 ounces chicken stock or broth 3 pounds Yukon gold potatoes, peeled and diced 1 ¼ teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon dried thyme or dried chives ½ cup unsweetened coconut milk Serve with: Sourdough Bread Red Wine


Directions:

1. Add oil to a large skillet. Brown sausage with onion and celery until sausage is cooked through.

2. Meanwhile, pour chicken stock into a pot. Add potatoes and seasonings. Simmer 30 minutes.

3. When potatoes are just tender, add coconut milk and potatoes to Ninja blender. Pulse until slightly blended but still chunky. Don’t puree. (Or use potato masher to smash potatoes in pot to thicken soup.)


Creamy Sausage and Potato Soup
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Original Recipe:

Creamy Sausage & Potato Soup - The Whole Cook






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