- Yield: 4
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Serving: For 4 People
Traditional Newfoundland Potato Soup with Sausages
Hi and welcome to our website!
If you are looking for a tasty and creamy soup, you are in the right place. So sit back with a cup of tea and watch our short video tutorial for POTATO SOUP with SAUSAGE
Making a perfect soup is not hard to do, remember to add tones of flavours to build the base of your soup.
Making potato soup is all about building flavours because potato really don't have any taste, starting your base with lots of fresh vegetables boiling together in a pot of hot water with sea salt. Then after they have cooked separate them and mash with butter, garlic, cream, pepper then more sea salt and adding in any other seasonings you like for your taste.
Having your potato soup thick and creamy or light and liquidity, the texture is all up to you and your preference.
But having soup on a cold winters night will always bring warmth to your day.
If you like to make your own broth follow our recipe and link above.
Peel your veggie in advance and sit aside in cold water until you are ready to cook them, follow cooking time below.
https://www.bonitaskitchen.com/cookbook
Ingredients
- Potatoes - 6 medium
- Celery sticks - 2 large
- Onions - 2 medium
- Carrots - 1 large
- Breakfast Sausages - 4 each
- Vegetable Broth - 1 or 1 - 1/2 cups
- Milk or Cream - 1/2 cup
- Sea Salt - Pinch as needed
- Black pepper - Pinch as needed
- Garlic Cloves - 2 cloves
- Butter - 2 Tbsp
- Olive Oil - 1 Tbsp
Instructions
1. Peel. cut and water veggies, Then in a medium pot add your potatoes, carrot, celery and onion, top with water and a pinch of salt start the boil on a medium heat until your vegetables are soft.
2. Drain water from vegetables into a bowl to reuse broth.
3. Keep potatoes in the pot return to the stove top and remove the other vegetables to a bowl and place to the side.
4. Mash Potatoes, add 1 tbsp of butter, 1 tbsp olive oil, pinch sea salt and your milk or cream, one grated garlic clove.
5. Continue mixing until potatoes are creamy then add your broth, continue mixing until combined. If you like the potato soup a little liquidity add more broth. The other vegetables in another bowl mash together and remove any celery that didn't mash.
6. In a frying pan add a splash of olive oil, butter and your sliced sausage fry until golden brown, then remove sausage from pan and drain of oil.
7. Add butter to frying pan and chopped onion fry until golden brown the last minute add your last piece of grated garlic then turn of heat. Return the sausage to your frying pan and cover until you are ready to plate.
8. Start to plate your soup, add a few pieces of your sausage to the top of your soup and a scoop of onion mixture. Top with a tbsp full of your carrot mixture, season with black pepper and pinch of salt, celery leaves or whatever herbs you like then enjoy.
Remember when making potato soup taste it to see if you have enough seasonings and you also can add any amount of vegetables to your pot and boil together. Play with you flavours to make this soup your own.
Allergens
Winter soup are the best, and having a hot bowl of soup on a cold winter day is comfort at its best.
Our soup is thick but you can add more broth to have it more liquidity if you wish but adding the sausage and extra veggies to the top you need it a little thick.
Thank you for stopping by and enjoy our recipe to the fullest, from our kitchen to yours.
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