- ½ tube (8 ounces) of turkey or pork sausage (raw)
- ½ medium onion, chopped
- 1 stalk celery, chopped (optional)
- 1 large carrot, chopped (optional)
- 1 large or 2 small potatoes, diced
- 1 bay leaf or ½ teaspoon Old Bay seasoning
- ¼ teaspoon salt
- 5-6 peppercorns or ½ teaspoon black pepper
- 4 cups broth or water
- 2 cups milk (can sub 12-oz can evaporate milk + ½ c water)
- ½ c grated Cheddar or Colby-Jack cheese (optional)
- Heat a large, deep saucepan or Dutch oven and brown raw sausage, breaking it up.
- Remove cooked sausage to a plate lined with paper towels. Cook onion, celery, and carrot in sausage juices, stirring frequently until the onion loses its color.
- Add potatoes, bay leaf, salt, and pepper and stir, cooking for about two minutes.
- Mix in cooked sausage and pour the broth over all ingredients. Stir, scraping up any bits stuck to the bottom of the pan. Bring to a boil. Lower the heat and simmer until potatoes are soft, about 15 minutes. Stir occasionally.
- Add milk and simmer for five minutes
- Note: For a thicker soup, mix two to three tablespoons of cornstarch with an equal amount of water. Stir into soup after adding the milk, mixing well so no lumps form.
- Serve topped with a sprinkle of cheese.
- 6 generous servings
- 240 calories
Recipes created or adapted by Jani H. Leuschel, MS, NDTR Nutrition and Dietetic Technician, Certified) who blogs at Food Hall by Jani, a website featuring recipes with nutrition bonuses.