sausage potato stew

for a st. patrick's day party a couple years ago, my friends brought this super yummy soup. i posted their original recipe first. since the recipe calls for peppers (and i'm allergic) and because i had a bunch of stuff in my fridge to use up, i created a variation that i posted second...and it just happens to be vegetarian.

logan's sausage potato stew

8-10 med red potatoes

2 large onions

1 large green pepper

1 large red pepper (optional)

2 lbs. smoked Polish sausage

1/3 c olive oil

1 Tbsp dried basil

½ Tbsp pepper

1 c cream

3 tsp cornstarch

3 Tbsp water

Clean potatoes and cut into bite size pieces. Boil potatoes in water until almost done. Drain off water. Add onions, peppers, sausage, oil, basil, and pepper. Cook in large pan until vegetables are tender but still slightly crisp. Combine cream, cornstarch, and water and pour over potatoes and vegetables. Cook until thickened. It is very thick; add more cream or milk to make more of a soup if desired.

jamie's sausage potato stew

2 medium red potatoes, diced

2 large links of vegetarian smoked apple-potato with rubbed sage sausage(available at safeway), sliced and browned

4 green onions, thinly sliced

1/2 large carrot, sliced

4 C milk

1 C chicken stock

1 T basil

1/2 t pepper

1 T cornstarch mixed with water for a thick paste

1 C coarsely chopped cabbage

boil potatoes until almost done. drain off water and add oil, green onions and carrots. saute for a few minutes. add milk and stock and bring to a boil, stirring often. reduce heat to simmer, add basil and pepper and cook until carrots are tender, about 5 minutes. slowly stir in cornstarch mixture until the soup barely thickens. add the cabbage, turn off heat but keep on the burner, put the lid on to let the cabbage steam, about 5 minutes. voila!