Sausage Potato Soup with Sage

The first time that I came home from Notre Dame, the house was clean, my family was just chillin' in the living room waiting up for me, and my mom had made this soup. It was a perfect welcome.

1 lb. lean pork sausage with sage

2 medium onions, chopped

5 cups peeled and thickly sliced potatoes

2 cups chicken stock or 1 15-oz can chicken broth

1 t. salt

1/4 t. celery seeds

1/4 t. cracked black peppercorns

2 1/2 cups milk

4 shakes red hot pepper sauce

3 T. chopped fresh parsley

1 T. minced fresh marjoram, or 1/2 t. dried

In stockpot, brown the sausage over medium heat until the juices are released, about 3 minutes. Add the onions and sauté the mixture until the onions are limp, about 8 minutes. Drain off the fat, then set the sausage aside in a bowl.

Add the potatoes, stock, salt, celery seeds, and pepper to the pot. Bring to a boil, then cover and simmer for 20 minutes or until the potatoes are tender. Slightly mash the potatoes, leaving some in chunks for good texture. Add the reserved sausage, the milk, hot pepper sauce, parsley, and marjoram. Bring to a simmer over medium-low heat, about 10 minutes. Ladle into bowls and serve immediately.