1 and 1/3 lbs. (4 medium) russet potatoes, peeled and cut into ¾-inch chunks
14-ounce can nonfat, reduced-sodium chicken broth
1 cup water
2 Tablespoons canola oil
3 cups coarsely chopped green cabbage
¾ cup finely chopped onion
8 ounces smoked chicken or turkey sausage, sliced ¼ inch thick
1 medium carrot, shredded
½ cup 1 percent milk (about)
Pepper, to taste
In 3-quart saucepan, cover potatoes with broth and water; add 1 teaspoon salt. Bring to boiling over high heat; reduce heat, cover and cook until potatoes are tender, 12 to 15 minutes. Set aside.
Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat; add cabbage and onion. Sauté 10 minutes, tossing occasionally. Add sausage; continue to sauté, about 10 minutes, tossing occasionally, until vegetables and sausage begin to brown. Add carrot; set aside.
With slotted spoon, remove about ¾ cup potato pieces and add to skillet. In electric blender, blend remaining potatoes and liquid until smooth, being careful to hold blender lid down with kitchen towel; return to saucepan. Add contents of skillet; mix in enough milk for consistency desired. Heat to simmering. Season with salt and pepper.
Makes 4 main-dish servings (about 6 cups).
Yasna Welsh 2 years ago
Great tasting recepie..... gets thick quick so had to add more chicken broth!
Phyllis 2 years ago
I made this over the weekend. Super easy and really delicious. I used cream instead of milk, but that's a preference....Read Full Review
Cdg 1 year ago
I ate this for breakfast lunch n dinner! A really great potato soup!
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