1 lb. Jimmy Dean hot pork sausage
12-13 medium size potatoes
1 large leek
1 large onion
salt to taste
dash of parsley
garnish with parmesan cheese
- In a large kettle, brown the pork sausage while breaking into small chunks. Scoop the sausage out into a bowl with a slotted spoon and set aside, leaving just a little drippings in the kettle.
- Dice the onion and chop the leek (greens and all) into small pieces. Saute the onion and leek together in the drippings until tender. Scoop out into a bowl and set aside.
- Scrub well the potatoes in their skins, put them in the kettle and add water to barely cover. Cook on medium heat until tender. Do not drain! Take out 3-4 potatoes and cut them into small chunks and set aside.
- Using an electric mixer, blend the remaining potatoes (skins and all) with the water until smooth. You may be able to use your mixer in your kettle, or put the pureed potatoes back in the kettle.
- Add the potato chunks back to the kettle, along with the browned pork sausage and sauteed leek and onion. Add salt to taste and a dash of parsley. Most of the seasoning is already in the pork sausage. Heat through and simmer to marry the flavors.
It's a thick, hearty soup, full of vegetables, without using a rich cream for a base. The water is full of nutrients from cooking the potatoes, and it's good fiber to leave the skins on. I garnished with a shake of parmesan cheese and served with breadsticks.
Just as a hearty meal doesn't hold us all week (we have to eat again), reading scripture on Sunday doesn't really hold us all week either. We need to sustain ourselves with study during the week. Just as a generous recipe is enough for company, if we generously read scripture, we'll have wisdom to share and to sustain us into the work week.
God, thank You for this meal, for our loved ones, for Your wisdom. We are grateful for all the good things You provide. Let Your Word and Your Wisdom soak into our souls and sustain us.