Ingredients
-
1 1/3
-
1
-
1
-
-
2
-
3
-
3/4
-
8
-
1
-
1/2
-
-
-
-
-
Directions
Colcannon Chowder, This healthy recipe was developed by the U S Potato Board , This is really quite a tasty soup! I had some baby carrots on hand, so sliced them up and sauteed with the other veggies, otherwise made just as directed Easy to make and pretty healthy too – thanks for sharing your recipe!
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Steps
|
1
Done
|
In 3-Quart Saucepan, Cover Potatoes With Broth and Water; Add 1 Teaspoon Salt. |
|
2
Done
|
Bring to Boiling Over High Heat; Reduce Heat, Cover and Cook Until Potatoes Are Tender, 12 to 15 Minutes. |
|
3
Done
|
Set Aside. |
|
4
Done
|
Meanwhile, Heat Oil in 10-Inch Nonstick Skillet Over Medium-High Heat; Add Cabbage and Onion. |
|
5
Done
|
Saute 10 Minutes, Tossing Occasionally. |
|
6
Done
|
Add Sausage; Continue to Saute About 10 Minutes, Tossing Occasionally, Until Vegetables and Sausage Begin to Brown. |
|
7
Done
|
Add Carrot; Set Aside. |
|
8
Done
|
With Slotted Spoon, Remove About 3/4 Cup Potato Pieces and Add to Skillet. |
|
9
Done
|
in Electric Blender, Blend Remaining Potatoes and Liquid Until Smooth, Being Careful to Hold Blender Lid Down With Kitchen Towel; Return to Saucepan. |
|
10
Done
|
Add Contents of Skillet; Mix in Enough Milk For Consistency Desired. |
|
11
Done
|
Heat to Simmering. |
|
12
Done
|
Season With Salt and Pepper. |
