This is my variant on my grandmother's ham & potato soup.
Creamy Creole Potato Soup
You will need:
5-8 small to medium sized Yukon Gold potatoes (don't get the tiny, salad sized ones)
1 lb Earl Cambell's Hot links (or other spicy sausage), cut into medallions
1 yellow onion, chopped
1 whole bulb of garlic, chopped
1 bunch of green onions, chopped
1 qt chicken stock
1 stick of butter
1/4 cup flour
1 can Cream of Celery Soup
1 can of Milk (see below)
1 bay leaf
1) boil or bake your Yukon Gold potatoes
2) while that is going on, in a stock/soup pot, make a roux. That means, take about half of your butter, melt it over a low heat, and use it to brown your flour, slooooowly, with frequent stirring. If you find you are needing to stir constantly, turn your heat down and add a little butter. This is the only part that takes a lot of patience.
3) when your roux is golden to caramel brown, add the rest of your butter and the sausage medallions. Raise the pot temp to just between low & medium, and pan-sear your sausage medallions, stirring constantly.
4) when the sausage has browned, add your chicken stock, all of the onions & garlic, and the bay leaf. Add can of Cream of Celery soup, rinsing can with milk, and then add the milk. Add the other spices to taste. (We, being Creoles, like ours SPA-SAAYYY!).
5) by now, your potatoes should be cooked. Dice all but one, and add them to the pot. Mash the last one and hold it to the side.
6) Bring pot to a simmer, stirring often- this is a thick, dairy-filled soup so you don't want any scorching to occur!
7) add the final potato, mixing it in thoroughly, then turn off heat.
Serve with a side of buttered toast and a nice flavorful cheese- tonight, we used a Yancey's Fancy Smoked Gouda.
Serves at least 6 at 2 ladles/person.