Potato and Turkey Sausage Soup
Makes 4 Servings
- INGREDIENTS
- 1 lb Arnold’s Turkey Kielbasa®
- 2 tbsp Butter
- 4 Potatoes, peeled and cubed
- 1 Onion, chopped
- 2 stalks of Celery, chopped
- 1 cup Chicken Stock
- 1 tsp Lemon Juice
- 1 tbsp Worcestershire Sauce
- 1½ tbsp Parsley, chopped
- 1 clove Garlic, crushed
- 1 Scallion, chopped
- 1 tbsp Mustard
- 1 quart Half-and-Half Cream
- DIRECTIONS
- 1. Cut sausage into thin slices
- 2. Cook butter, potatoes, onion, chicken stock and celery in a large pot over high heat for 20 minutes or until potatoes are tender
- 3. Remove and hand mash the cooked potatoes, then return them to pot
- 4. Add the kielbasa, lemon juice, Worcestershire sauce, parsley, garlic, scallion, mustard and half-and-half to the pot
- 5. Stir well and cover, simmering over low-medium heat for 10 minute
- 6. Serve with a side of rolls