Fall is the perfect time to dig out those soup recipes from the back of the recipe box, bring them to the front and start making soup all fall and winter long.
The one thing that heats you up from the inside out. Doesn’t just make you warm but sooths your soup, reminds you of your childhood and heals you in every which way.
This is a new to me soup and it’s so good. I like potato soup and the added sasuage was such a good addition, with the meaty flavor and the way it made me feel full without feeling like something is missing.
The soup also uses rice though I couod do without it, I’m not one for liking rice or other beans and lentils in my soup. So I could take or leave it, I’ll probably make this and leave out the rice, as the kids prefered it without and basically just ate around it.
Overall it was good, very hearty and filling. The soup was smooth and creamy with full of flavor and the black wild rice really gave it some color with the black grains. The spices were pretty good, I feel like it was maybe missing something but I still can’t put my finger on it. Still, it was a good soup, and that’s coming from someone who’s hated soup after being forced to eat split pea and ham soup for days on end. Egh
Potato and Sasuage Chowder
Prep Time 10 min
Cook Time 55 min
servings 8
Ingredients 1x2x3x
- 1 tbsp olive oil
- 400g(6) sausages any flavour
- 1 onion chopped
- 2 stalks celery sliced
- 2 carrots cliced
- 2 cloves garlic
- ½ tsp dried thyme
- 3 tbsp plain/all purpose flour
- 3 cups chicken or vegetable stock
- 2 bay leaves
- 1/2 cup wild rice
- 3 potatoes medium, peeled and cut into chunks
- 1 ½ cups single/light cream or half and half
- salt to taste
Directions
Heat the oil in a soup pot.
Remove the sausage from the casing, add to the pot, break up the sausage with a spatula and fry until golden on the outside and cooked all the way through, then remove to a separate plate.(If your sausage is very fatty, remove the excess fat but leave 2 tbsp in the pot)
To the same pot, add the chopped onion, celery and sliced carrot and cook for 10 minutes over low heat, then add minced garlic and thyme, cook for 30 seconds longer.
Sprinkle the flour all over and combine with the fat until it turns into a paste, continue cooking for a couple of minutes, then bring the sausage back in.
Pour a bit of the chicken stock in over top thr back of the spatula as you stir, until well combined with the roux, then pour in the rest.
Add 2 bay leaves and wild rice, bring to a simmer and cook over low to medium heat for 30 minutes, then add the cubed potatoes and cook for 15 minutes longer until the wild rice and the potatoes are cooked.
Then pour in the cream and season with salt and pepper, allow the cream to warm through, then take off the heat. Serve with chopped fresh parsley.
Notes
I use sausage because I like the flavour, but feel free to substitute with bacon. Bacon will add a smoky depth which is equally delicious.
The black grain of wild rice offer a striking contrast in this creamy potato soup. But brown rice or pearl barley are more affordable alternatives that I use often when dont feel like ususing the black rice. It will still give the soup lots of flavor.
Flour or corn flour can be used to thicken the soup. The latter will make the soup gluten-free.
If you want to change things up even more, yoi can use sweet potatoes instead of regular potatoes if you prefer them, or have them to use up. They also cook quicker so a helpful time-saver if needed! You can have them as a side baked potato if you’d rather they not be in the soup.
To make this soup creamy you can use dairy cream or plant based substitute like soya cream.
Finally, taste your soup! You may want to add more salt.
