A hearty and filling soup. The sausage gives the soup a nice smoky flavor that balances the richness of the creamy potato soup base.
2 cups peeled and diced potatoes
1 onion, chopped
3/4 teaspoon salt
1 1/2 cup water
4 frankfurters, thinly sliced
2 cups milk
2 tablespoons chopped fresh parsley
black pepper, to taste
Combine the potatoes, onion, salt, and water in a saucepan over medium-high heat. Bring to a boil and cook until the potatoes are soft. Do not drain the water. Mash well.
Stir in the frankfurters and milk. Mix well. Reduce the heat to medium and cook until heated through, stirring occasionally. Do not let the soup boil.
Ladle the soup into individual serving bowls. Garnish with the parsley and season to taste with black pepper.
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