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Blackfoot Potato Soup

Source of Recipe

Linda Matson - grandmother of Lindsey Bateman - Kindergarten - Endsley and Trevor Bateman - 3rd - Scholfield


List of Ingredients

1 lb of sweet sausage...polish kielbasa is a good one--cut in bite-sized pieces
1/4 c of oil
1 c of sliced celery
1 medium onion, chopped
4 tsp dried leaf thyme (not ground)
1/2 tsp salt
4 Tbsp of flour
1 can chicken broth
1 can beef broth
4 or 5 medium potatoes, peeled and cubed
1 can of diagonally cut green beans, drained
1 1/2 c of milk or half and half






Recipe

Brown the sausage in a very hot pan...cook the sausage hard to brown it and get the meat juices in the pan. Remove the sausage and add the celery and onion and cook over medium heat for about 10 minutes, until tender. To the celery and onion and oil add the thyme, salt and flour. Cook this mixture for about two minutes. Slowly add 2 cans of broth and bring to boil. Bring up any of the rue and meat juices stuck to the bottom of the pan...great flavor and color! Add potatoes. Cover and cook over low heat until the potatoes are done...15 to 20 minutes. Check the potatoes frequently so they don’t stick to the pan. Now add the remaining ingredients and the sausage that was set aside earlier along with more salt, pepper and thyme to taste. Heat through and serve. (This soup can be made ahead and held in the fridge overnight.)