I'll probably see the man downstairs for this, but I desecrated my mother in-law's potato soup recipe by making it a soup fit for an Italian mafia don, or something.
Ingredients:
- 4T butter
- 4T flour
- 2t garlic, minced
- 1t onion, minced
- 6T olive oil
- 2c chicken broth
- 3/4 # Italian sausage*
- 6c milk
- 3/4 t salt
- 3 sliced russet potatoes
- Italian seasoning, freshly ground
- Leaks, washed and cut to preference
Cook Italian sausage in olive oil. Add in garlic and onion until fragrant. Add to the chicken broth and bring to a boil. Cover and simmer while you do the next step.
Warm milk in microwave for one minute. In a separate soup pan, melt butter, add flour, and blend. Add the warm milk and salt and cook until slightly thick, stirring constantly. Warming the milk before this step keeps the butter-flour mixture from hardening up when added to the warm milk. Mix in with the chicken broth blend and cook for 5".
Deep fry thinly-sliced potatoes in 375 degree vegetable oil for 45", just enough to toughen them up so you don't get mashed-potato soup. Add potatoes to the soup, cook for 5" on low.
Season with pepper and freshly ground Italian seasoning** and serve with parsley flakes and leaks. Makes 12 servings.
The PowerWife and I put down 7-8 servings this evening with a t-bone steak meal cooked medium over lump charcoal. Very tasty!
*I used links which I cut into 1/2" wide circles when originally making this soup, but I've also used ground Italian sausage in later iterations of this recipe.
**I used seasoning from a McCormick Italian Seasoning Grinder containing rosemary,black pepper, red pepper, garlic, onion, sea salt, tomato, and parsley.