Brown Flour Potato Soup

Total cook time about 1 hour

Ingredients:

• 3-4 medium/large potatoes (peeled, cut into bite size pieces)
• 3 cups water
• 2 pkg (or cubes) chicken boullion powder
• 1 pkg sausage cut in half lengthwise then into pieces (I use the stadium brats from Johnsonville -I only use half a package)
• 3 cups milk
• 3 tbsp butter
• 3 tbsp flour
• parsley, pepper to taste

Boil potatoes and sausage in bouillon water until potatoes are soft. (keep the lid on to avoid the water evaporating) Add milk when potatoes are soft and bring back to a boil, stirring occasionally.

In small frying pan, melt the butter and add the flour to the butter. Stir until mixture turns a caramel colour (it will take a bit but don't do it on higher than medium heat as it can burn very easily).

Add the brown flour to the soup (stand back as it will splash and the soup will boil up) and stir in with a whisk to mix it evenly. Boil until soup thickens. Add parsley (fresh or dried) and pepper to taste.

Serves 4

Cost: approx $6-7 ($1.50-1.75/serving)

*recipe courtesy of Amy H.