Back to top
Preparation: 10 mins
Cooking time: 20 mins
- 4-6 Russet potatoes, peeled and roughly chopped
- 2 Carrots, peeled and sliced (optional)
- 1 Onion, diced
- 2 stalks Celery, sliced
- 1 clove Garlic, chopped
- 2 tsp. Dijon mustard
- ½ tsp. Dried thyme
- ¼ tsp. Caraway seeds
- 4 cup Chicken broth
- 2 cup a2 Milk® Whole
- 16 oz. Pilsner ale
- 3 Tbsp. Olive oil
- Salt and pepper, to taste
- 14 oz. Beef smoked sausage, sliced into ½ inch thick rounds
- Flat leaf parsley, diced, plus more for garnish
- Paprika, for garnish
- In a heavy stock pot, cook the sausage rounds over medium heat until browned. Remove from the pot and set aside.
- Add the olive oil to the pan. Sauté the carrots, onion, celery and garlic until tender.
- Stir the Dijon mustard, thyme and caraway seeds into the vegetables. Cook the mixture for 2 minutes longer.
- Add the potatoes to the pot and pour in the pilsner ale.
- Add enough chicken broth to the pot to cover the vegetables by 1 inch.
- Bring the soup to a simmer and cook until the potatoes are fork tender, about 15 minutes.
- Reserve 1 cup of the vegetables. Working in batches, transfer the soup to a blender and puree. Return the pureed soup to the pot and add the milk.
- Add the cooked sausage and reserved vegetables back to the pot.
- Heat the soup through before ladling into bowls and garnishing as desired.