Healthy body, healthy spirit, healthy mothering. This is the journey I have set out on with my two amazing children.

Wednesday, February 15, 2012

German Sausage Potato Soup

It's been pretty darn cold around here.  Last week we got about 16 inches of snow in a day and a half.  It has continued to snow off and on giving us another 6 inches through the week.  The temperature doesn't seem to want to get above 25.  What does all of this mean?

It was time to make a big ol' pot of potato soup, that's what it means.

I also happened to have some homemade German Sausage that my MIL gave me.  So, putting these two delicious foods together I decided to make the soup for the week a German Sausage Potato Soup.

As always, I used my crock pot.

  • 5 potatoes, peeled and diced  If you have organic potatoes, you should leave the skin on.  Lots of nutrients.
  • 1 yellow onion, diced
  • Combo of water and turkey stock to cover.  You could use veggie or chicken stock or broth too.  I just happened to have homemade turkey stock from Thanksgiving in the freezer.  
  • Sausage, casing removed.  I used an uncooked sausage but I'm sure any kind would work.  Brown it if its pre-cooked it tastes so much better that way.
  • 3 garlic cloves, minced
  • Veggies I added some frozen spinach and green beans but add whatever kind you like.
  • Salt & pepper to taste
I crumbled the sausage and cooked it over medium-low heat.  No need to use oil when browning sausage.  Once the sausage is no longer pink, add onions and cook for a couple minutes more until they soften.  Add minced garlic and cook for another minute or two.  Drain this mixture to get rid of any excess fat from the meat.  Add all of the ingredients except the veggies into the crock pot and cook on low for 6 hours.  Now, I live at a pretty high altitude so things take a bit longer to cook.  Just cook your soup according to your crock pot settings (mine doesn't have hi or low, just time increments).  

I didn't want to make this a cheesy, thick or cream-filled potato soup but I did want some creaminess so I decided to simply stir in a small spoonful of plain non-fat Greek yogurt into the bowl.  So creamy and yummy.  Greek yogurt is packed with protein (2.8 grams/oz) and unlike cheese has no cholesterol.   I forgot to take pictures, I was too busy inhaling but this is what it looks like without the yogurt.


Ok.  Now time for a confession.  I had planned on having this for dinner that night but the darn potatoes weren't cooked all the way through when it came time for dinner.  Boo.  So I let it keep cooking and we ordered take-out.  

Letting it sit in the fridge over night did not hurt the flavor at all.  It probably enhanced it.  I have been eating this soup for lunch for 4 days and am still not tired of it.  Make yourself a loaf of crusty bread (or buy it--no judgement here) and enjoy.