Recipe by Sarah_Jayne
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by the Tallman Family. They run a potato processing plant in town. So, it make sense they submitted a potato recipe. As with so many of these recipes, they didn't specify how many servings it made so I am guessing.
Top Review by Crafty Lady 13
Potato soup is my favorite soup and this is a great variation to the usual potato soup. I used low-sodium chicken broth in place of the water and increased the amount to about 3 cups. I also had to increase the amount of milk because it became very thick after adding the flour mixture. Once the soup was heated through after adding the milk, I added approximately 1/2 cup of cheddar cheese. Yum! Made for April, 2009 Bevy Tag.
- 1 lb smoked sausage, cut into bite-sized pieces
- 1 tablespoon margarine
- 3 cups potatoes, diced
- 1⁄2 onion, chopped
- 2 cups water
- 2 tablespoons parsley
- 1 egg yolk
- 1⁄2-1 cup milk
- 1⁄2 cup flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- In large Dutch oven melt margarine.
- Brown the sausage and drain off all but 1 tablespoon of dripping.
- Add all other ingredients except egg yolk, flour and milk.
- Bring to a boil and simmer until potatoes are tender.
- Mix yolk and flour until pea-size and crumbly.
- Add to soup, stirring constantly.
- Cook for one to two minutes.
- Add milk and heat.
- Serve immediately.