Potato Soup with Sausage & Swiss Chard

Hi friendsl– I have to admit I’m a little jealous– just read a facebook post from our girl Laurel in Chicago– “It’s snowing.  (I’m listening to Christmas music).  Where my candy canes at?”

Sheesh– it was in the 80’s here today– lovely weather, but we could use a little snow to really truly appreciate this nice hot soup!!  But I guess I can put on a little premature Christmas music and pretend…  In any case, whether is sunny and toasty where you are, or the big chill is rolling in, I think you might just like this homey potato soup.

POTATO SOUP WITH SAUSAGE & SWISS CHARD
2 Italian sausages
1 onion, chopped
1/4 cup butter
2  14 oz. cans of chicken broth
4 russet potatoes, peeled and cut in small chunks
2 tab. cornstarch
Salt & freshly ground pepper
1 cup whole milk (or half & half)
3 swiss chard leaves

Take the skin off of the sausages and break them up into small pieces as they cook in the bottom of soup pot.  When the sausage is broken up, add in the onions and butter and cook it all until the sausage and onion are cooked through. Pour in the 2 cans of chicken broth and the chunked up potatoes.  Simmer this all together for about 10 minutes until the potatoes are tender.

In a container with a lit, shake together the cornstarch and 1/3 cup water.  When it’s thoroughly blended stir it into the simmer soup until it thickens.  Add the milk and season to taste with salt & pepper. Cut the stem and center vein out of the chard and chop it to shreds.  Add it into the soup and simmer until it’s hot enough to eat.  Bon apetit!

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