Baked Potato Soup
- 6 russet potatoes
- 2 tbsp. Butter
- 4 links spicy sausage chopped
- 1 onion chopped
- 3 cloves of garlic
- 6 cups chicken stock
- 1 1/2 cups cream
- 1/4 cup flat fresh leaf parsley
- Salt & pepper
- 1 cup sour cream
- 1 bunch chives chopped
Rub potatoes with olive oil, salt and pepper and bake at 400 degrees till tender, roughly an hour.
Melt butter in large sauce pot. Add sausage and cook till Brown.
Remove from pan with slotted spoon and set aside.
Add onion and garlic and cook till onions are soft, remove from heat.
Peel 3 of the potatoes, add to pot and mash till nearly smooth.
Gradually stir in chicken broth and cream till blended.
Return to heat and cook till hot, stirring occasionally.
Cut remaining potatoes into 1/2 I chopped pieces and stir in to pot.
Stir in sausage and parsley and cook till heated through.
Season to taste with salt and pepper.
Serve garnished with cheese, sour cream and chives.