Potato soup #3

Yield: 6 Servings

Measure Ingredient
6 larges Potatoes
5 \N Stalks celery
2 mediums Onions; sliced (up to)
½ cup Parsely flakes
1½ pounds Uncooked Polish sausage; skinned; sliced in bitesize pieces
1 pint Sour cream

Place potatoes, celery, onion & parsley in a 4-quart kettle & cover with water up to 3 inches from top of the kettle. Boil for about 1 hour until vegetables are done. Add Polish sausage & sour cream. Cook for 1 additional hour. Serves 6-8. This soup tastes best when eaten with rye bread.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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