One thing that has been so fabulous about having this blog is “meeting” all of YOU! I love the sense of community and the many friends that I’ve picked up along the way, friends I’ve never actually met in person.
Lucky for me I had the chance to meet three of my dear blogging friends last week! Marie from Make and Takes, Allison from Petit Elefant and Lindsey from Cafe Johnsonia. I knew they’d be amazing women, but they exceeded my expectations. If you haven’t been to these ladies’ blogs, go check them out here and here and here. You’ll love them.
Lindsey was gracious enough to host our get-together at her home, complete with all of our kids in tow. Which was a lot of kids, by the way. Lindsey is a fantastic cook (hence her food blog) and made some delicious Sausage Potato Soup (with secret ingredients!!) and homemade Wheat Bread. It was HEAVEN. In the spirit of recipe sharing, Lindsey shared her soup recipe with me, which you can get below! (Update: I have modified the recipe over the years, adjusting the amounts of ingredients as well as building out the directions in more detail.)
- 1 large or 2 medium potatoes, cut into bite-sized cubes
- 1 pound bulk pork Italian sausage
- ¼ onion, chopped
- 7 cups chicken stock
- 1 cup cream
- 2 tablespoons butter
- 1½ tablespoons vanilla extract
- 2 tablespoons balsamic vinegar
- freshly ground black pepper
- Add a swig of oil to a frying pan and heat over medium heat. Cook onions for a few minutes then add the sausage and cook until no longer pink. Let the sausage stay in larger chunks rather than totally breaking it apart as it cooks. Drain off excess fat.
- While the sausage and onions are cooking, bring chicken stock to a boil in a large pot. Add potatoes, reduce heat to medium-high and simmer until potatoes are just turning tender.
- Add the cooked sausage and onions to soup. Add the cream and butter. Stir until butter is melted. Add the vanilla and balsamic vinegar right before serving. Sprinkle pepper over the top, taste and add more salt and/or pepper as needed.