About this recipe:This is a simple soup, which is packed full of flavour. Sausagemeat is simmered with potatoes in a spicy cream soup. It's the perfect soup for the cold winter months. Enjoy with crusty fresh bread, if desired.
2 cloves garlic, peeled
1/2 red onion
450g fresh Italian sausages, casings removed and discarded
10 large russet potatoes, peeled and cubed
seasoning salt to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon cayenne pepper or to taste
350ml evaporated milk
1 teaspoon dried parsley
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Method Prep:15min › Cook:40min › Ready in:55min
In a liquidiser or food processor, puree garlic and onion. Heat garlic and onion puree with sausagemeat in a frying pan over medium heat. Cook until sausagemeat is no longer pink.
Transfer the sausagemeat mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to the boil over medium-high heat and cook until potatoes are tender. When potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.