Ingredients Jump to Instructions ↓

  1. 4 to 6 large Yukon gold potato es

  2. 2 links of sliced spicy andouille sausage (or 3/4 cup sliced chorizo)

  3. 3/4 to 1 cup lemon juice (preferably fresh)

  4. 1 to 2 cups milk

  5. 1 large onion or two leeks

  6. 2 tbsp. diced garlic

  7. Dry white wine to taste

  8. olive oil

  9. salt , pepper

  10. 3 to 4 cups vegetable or chicken stock

  11. 1 cup sharp cheese

  12. 2 tbsp. Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Boil potatoes (peel optional) until tender. Drain. Fill pot with chicken broth and two cups of water (or thereabouts). Add cooked potatoes; mash lightly until desired consistency. In separate pan, heat 1 tbsp olive oil, add garlic and stir constantly to prevent burning for about 1 minute. Add a bit of white wine, lower heat. Add sliced onion or sliced leeks. Cook until just tender. Add sliced sausage until browned. Add to pot of potatoes/broth. Stir in gently, add 1 to 2 cups milk (skim for the health conscious, whole milk for a richer flavor). Reduce heat and simmer for about 20 to 30 minutes. Squeeze two or three lemons into pot, stirring (should add up to about ¾ cup of juice depending on how lemony you want it). Add about 2 tbsps Worcestershire sauce, some salt and pepper to taste, and grate in about 1 cup of sharp white cheese of your choice. A lot of this is to taste, so you may need to alter the recipe to your own pallet.


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