13 January 2013

Cream of Potato Soup with Sausage and Scallops

Pretty thrown-together, but a huge success.


  • Four medium or two large potatoes, diced small (1/4" cubes)
  • 5-6 oz. scallops, diced small (1/2" cubes)
  • 8-10 oz. sausage (either loose or liberated from its casings)
  • 6 oz. milk
  • 6 oz. heavy cream 
  • 1 tsp. salt
  • 1 1/2 tsp. black pepper
  • butter


  1. Warm butter over medium heat in heavy, deep-sided cast iron skillet with cover
  2. Put potatoes in skillet, and mix around in butter
  3. Add salt and pepper
  4. Making sure to mix the potatoes to keep from sticking, sautée for 15 min. until soft
  5. Add sausage and mix well; cover, and cook for another 15-20 min.
  6. Add milk and raise heat to medium high; cook for 5 min.
  7. Add scallops and cook for 5 min.
  8. Add heavy cream, raise to a low boil, and cook for 5 min.
  9. Serve hot or lower temperature to lowest setting, and keep warm on stove until serving
  10. Enjoy!


Just fantastic - good blend of flavors and textures, and a great way to start a meal.

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