400g cooked sausage, diced
1 tablespoon butter
2 slices diced uncooked bacon
1 chopped onion
2 sticks of celery, choppped
1 pint chicken stock
5 baking potatoes with skins on, washed and dried
2 whole carrots, peeled
300ml cream or evaporated milk
1/4 teaspoon dried marjoram
Salt, to taste
1 tablespoon freshly ground black pepper
Fresh parsley sprigs or chopped fresh chives for garnishing
Grated cheddar cheese for topping, optional
Melt butter in a medium to large stock pot over medium/high heat.
Add bacon and onion sauté until golden brown.
Add celery and sausage stirring for approximately 5 minutes.
Stir in chicken stock and bring to a boil.
While the soup is cooking, grind or finely shred potatoes (I shred 3 of the potatoes and cube the other 2).
Rinse potatoes well to remove any starch.
Shred the carrots in a separate bowl.
Add potatoes and carrots to boiling stock and bring to a boil, until cubed potatoes are cooked through if using cubes.
Cool the mixture slightly.
Take 1/2 of the soup and puree in food processor or blender.
Return to pot.
Add cream and marjoram, salt and pepper to taste.
Sprinkle with parsley or chives and cheese in individual bowls.
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