Sausage Potato Soup

With all of the cold days we've been having, I really wanted to pull out my old standard and make Sausage Tortellini Soup. Unfortunately, tortellini is a no-no for me right now (not like potatoes are much better, but not as bad) so I decided to regroup and make a new soup based off my old recipe.

Firstly, hubs HATES soup so the first time I made it, I was scared...but low and behold; he ate 3 bowls the first time I made it. I have added it to my cooking repertoire to at least once a month.

Sausage Potato Soup

Servings: approx 7

Ingredients

• 1 package of mild Italian Sausage
• 4 small gold potatoes (skin on) chopped into small pieces
• 6 cups organic free-range chicken stock
• 1 can fat-free evaporated milk
• 1 tsp chicken base (or 2 bouillon cubes)
• 1 Tbsp. dried oregano
• 1 Tbsp. dried parsley
• salt & pepper to taste
• aged parmesan cheese

Directions

1. Cook sausage in large pot. Break into small pieces (I usually run it through a food processor once cooked to make teeny pieces)
2. Add remaining ingredients minus cheese and bring to a boil. Once at boiling point, lower to medium-low heat and simmer for approx. 30 mins. 
3. Serve with parmesan