Potato soup
Description
A hearty first course. This filling soup is perfect for cold, dreary days. Serve the soup hot.
Instructions
- 1
Step 1
1. Dice the onion and garlic. Peel and chop the potatoes. Cut the sausage into pieces. Heat 1/4 cup of olive oil in a skillet over medium heat. Add the onion and garlic. Sauté until cooked, about 5 minutes.
- 2
Step 2
2. Add thyme, dill, and sausage. Cook, stirring, for about 5 minutes, until the sausage turns brown.
- 3
Step 3
3. Add chicken broth and potatoes, bring to a boil. Reduce heat to medium, cover with a lid, and cook for about 20 minutes, until the potatoes are tender.
- 4
Step 4
4. Gradually add the milk and bring the soup to a boil, then boil for 2-3 minutes.
- 5
Step 5
5. Heat the remaining 1/4 cup of olive oil in a skillet over medium heat. Add flour.
- 6
Step 6
6. Cook, stirring, until the mixture becomes smooth and light golden in color, about 2 minutes. Add the mixture to the soup and cook until the soup thickens. Remove from heat, season with salt and pepper to taste.
- 7
Step 7
7. Optionally, sprinkle with grated cheese, bacon pieces, and chopped green onions. Store the soup in the refrigerator for 2-3 days. Reheat over low heat, stirring slowly, and add 1 cup of milk if the soup is too thick.