By BarbryT on September 07, 2007
Photo by happynana
Photo by happynana
"My family's Christmas Eve food tradition is potato soup for supper. This is my very favorite. Made "Christmas Soup" by parsley and red pepper; made Confetti Soup by parsley and minced red, orange, yellow and green peppers; I'll try purple too the next time I make it."
Serving Size: 1 (503 g)
Servings Per Recipe: 4
"Yummy! I used evaporated milk & also added some carrots that I had in the house that day. I am going to try and freeze this for a later date. I really hope it is just as delicious as the first time around."
"Very good Soup! We enjoyed this for a light dinner tonight. I did not have any red or green pepper so I omitted. I used evaporated milk not cream. Made for Ausie Swap 35."
"This is really nice, honestly it was better than I thought it would be. I used some leftover sausages I had that were a bit spicy, and also added just a little white pepper to kick it up a bit. Also added some fresh sage. I used an entire container of evaporated milk, and just 1/2 cup of regular milk. A nice homey type of soup."
"This recipe was the inspiration for dinner tonight. I subbed hamburger for sausage so I added extra ground sage. I used 3 bouillon beef cubes and an extra cup of water so no milk or evaporated milk. I used 6 oz of cream cheese and about 1 cup of cheese whiz instead. I also had some cooked bacon and chopped celery that I threw in too. This made for a great dinner - we all loved it and will make it again."
""That was delicious" is one comment I got. We really enjoyed this. I made some minor changes: Since I used regular breakfast sausage instead of sage-style, I added extra sage to the soup. I added 1/4 tsp black pepper. And I used milk instead of adding any cream. I didn't add any peppers to the pot of soup because some in my family don't like them. So I diced some roasted red pepper to add to individual bowls at serving time. This was easy, yet tasty enough for special occasions. For every day serving, I think it would be more budget-and-diet-conscious if the sausage were stretched over a bit more soup. So when I make this again, I might increase the other amounts except for the sausage. (the calorie count doesn't include sausage - per my package's calculations, it more than doubles the fat and calorie content of the soup - I'd like to reduce it a bit). Thanks for sharing your family recipe."
"This was really good. The quality of the sausages is really the key."
"Aussie Swap 19: Simple and full of flavor! Loved it!"
"I am giving five stars because my husband said to give it ten. My kids weren't as impressed by it. I used half and half in place of milk and cream and added extra sausage and some pepper and granulated garlic. (made for "please try my recipe" tag)"
"I added an orange pepper with the red pepper for a more "confetti" look. I think it was a little strong on the sage but perhaps it was my sage sausage (store-brand)"
"Buddha loved this soup! We added about 1/2 tsp of mace, and 1/4 cup chopped green onions. It also needed more salt and pepper to get more flavor from this soup. We used a mild sausage, and Buddha said next time he would use a Hot sausage for this recipe. Thanks for sharing this one."
"I love soups and this is another keeper. DH loved it too. I had some beef broth to use up and used it for part of the boiling water. I also added some green beans and corn. With the chopped up red pepper it looked very pretty."