You Will Need:
Lemon Thyme, 3 Tbsp, chopped
Parsley, 3 tsp, chopped
Potatoes, 4 cups, sliced ½ inch thick
Italian Sausage, 3links, casings removed, chopped
Cream of Potato Soup, 1 can condensed
Chicken Broth, 3 cups
Onion, 1 medium, diced
Evaporated Milk, 1 cup
Salt, 1 tsp
Pepper, 1 tsp
Recipe Serves: 6
1. In a pan cook sausage and onions over medium heat until browned. Drain on paper towels. In a pot combine potatoes, sausage and onion mix, chicken broth, lemon thyme, and can of soup. Simmer for 45 minutes over medium heat.
2. Add evaporated milk and parsley cook for an additional 3 minutes. Season with salt and pepper. Top with cheese, sliced green onions, or even chopped tomatoes and serve with garlic toast.
Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg