Summer Potato Soup
Every time I make this soup for company, I am asked for the recipe. It's excellent!
Every time I make this soup for company, I am asked for the recipe. It's excellent!
- Carbohydrate 18.4969326633324 g
- Cholesterol 56.4916666801923 mg
- Fat 20.7839883790517 g
- Fiber 0.786766449577277 g
- Protein 6.94985354835831 g
- Saturated Fat 12.7070731980518 g
- Serving Size 1 1 Serving (206g)
- Sodium 68.9265423120345 mg
- Sugar 17.7101662137551 g
- Trans Fat 1.72375152247329 g
- Calories 284 calories
Step-by-step
- Boil potatoes till softened, set aside.
- Fry sausage over medium heat till heated through, set aside.
- In large saucepan melt butter.
- Add flour and stir till smooth.
- Add milk and bring to a boil stirring constantly till thickened.
- Add: dill weed, salt, pepper, corn, cooked potatoes, & cooked sausage.
- Let simmer till corn is heated.
- Enjoy!
Heavy winter potato chowders rely on aged cheddars and cured pork belly, whereas lighter iterations lean toward fresh garden produce and lean dairy bases. Russet potatoes contain high starch levels. This high starch content breaks down during boiling to thicken liquids naturally without heavy cornstarch slurries. Slicing horseshoe beef sausage into half-inch rounds creates uniform surface areas for even browning over medium heat. When building the milk and flour roux, constant whisking prevents scorching at the bottom of the saucepan. Boil the dairy mixture until it coats the back of a metal spoon cleanly, indicating the flour raw taste has cooked out. Test potato doneness by piercing a cube with the tip of a paring knife. The steel should slide into the center with zero resistance. Simmer the combined pot for exactly ten minutes to meld the dill weed aromatics with the starchy base. Store leftovers in an airtight glass container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of whole milk if the texture thickens excessively.
