We’ve been enjoying an unusually warm October!! In some ways I’ve loved the chance to be outside without having to bundle the kids up, but it hasn’t quite felt like fall here. We have still been spending our weekends enjoying some of our favorite things about fall, though! Cider making, fall parades, carving pumpkins, and enjoying some of our favorite fall foods are just a few of the things we’ve been filling our weekends with!
My son has been begging to make a jack o’ lantern from the minute he saw some of our pumpkins ready in the garden. We finally spent some time this weekend and he and his sister loved every minute of cleaning those pumpkins out, drawing faces on them, and watching their daddy carve our their ideas! I decided that even though the weather wasn’t quite ready, we’d have one of our favorite fall soups for dinner after we had our pumpkin fun! Here’s the recipe!
Sausage and Potato Soup
1 lb. ground sausage, browned
1 onion, diced
1 cup carrots, diced
3 large potatoes, cut small
1 bag of frozen vegetables (we like to use green beans)
2 TBL butter
2 TBL flour
4 cups chicken broth
2 cups milk
salt and pepper to taste
Melt butter in the bottom of a large stockpot.
Saute chopped onions and carrots. Cook until tender.
Add cooked sausage and stir together.
Sprinkle flour and coat vegetables. Slowly pour 4 chicken broth and bring to a boil for 5 minutes. Add milk and turn down to a simmer. Add potatoes and cover. Let simmer for 20-25 minutes, stirring occasionally. Serve warm with your favorite bread and salad for a perfect fall meal!
We love a good soup in the fall and it’s even better when we can use our vegetables that are still coming as our garden comes to an end! This is a pretty versatile soup that you can change up the meat or the veggies to use up what you have or to add in your favorites! We love the flavor that the sausage gives, but it can be easily substituted for another ground meat!
Enjoy all your favorite parts of fall!!