GREEN POTATO SOUP

                                        Liz Briggs

4 large potatoes (about 2 lbs.)

8 cups chicken broth (about 5-13 3/4 oz. cans)

1 lb. sweet or hot Italian sausage links

1 lb. fresh spinach greens, shredded

2 tsp. salt

dash freshly ground pepper

1/2 cup heavy cream

Pare potatoes, cut into 1/2 inch cubes. Wash and drain. ­Combine potatoes and half the broth in a large kettle. Heat to boiling.  Lower heat.  Cover; simmer 20 minutes or until potatoes are very tender.  Mash potatoes coarsely with a potato masher or fork.

 

While potatoes are cooking, cook sausages in a skillet; drain on paper toweling. Peel off casings and cut sausages ­into 1/4 inch slices. Add remaining broth to mashed potato soup. Heat to boiling; add the greens. Cook until the greens are wilted, about 5 mins. Stir in salt, pepper, ~ cream, and sausages. Serve immediately. About 12 servings.

 

HAM AND POTATO CHOWDER

                                         Lu Ann Beavers

2 Tbsp. butter or margarine

1 cup chopped onion

1 cup chopped celery

1/2 clove garlic (minced)

2 cups (1 lb.) diced ham

2 cups diced raw potatoes

1 bay leaf

3/4 tsp. salt

1/2 tsp. thyme

1/2 tsp. hot red pepper sauce

2 cups water

2 cups milk

1 can (1 lb.) tomatoes, drained and cut up

 

Melt butter in large saucepan.  Add onion, celery, garlic, and ham. Cook until onions are transparent.  Add potato, bay leaf, salt, thyme, red pepper sauce and water. Simmer covered until potatoes are tender (20 to 30 mins.).  Add milk and tomatoes.  Heat, but do not boil.  Makes about 2 ~ qts. Serves 6.

 

 

 

 

 

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