1-2 russet potatoes, peeled and cut into 1″ pieces
1-2 cup of water
2 cups 2% or whole milk
1 cup shredded cheddar cheese
1 big green onion, chopped (green parts only)
1 tsp garlic powder
1 1/2 tsp salt
1/4 tsp black pepper
Step 1
Fill a large pot with water and ½ tsp of salt. Fill with just enough water to cover the potatoes and bring it to a boil.
Reduce the heat to a simmer and continue to cook the potatoes for about 15-20 minutes until soft. When poked with a fork, the potato should mostly fall apart.
Step 2
While the potatoes are cooking, grab another pan and heat some oil on medium heat. Brown the Polish sausages for a few minutes and set aside.
Step 3
(Back to the potatoes) Remove from heat and drain most of the water, from the pot, leaving just a half-inch of water at the bottom of the pot.
Add milk, cheese, green onion, black beans, garlic powder, salt, and pepper.
Optional: Then gently mash the potatoes with the back of a fork until the potatoes start to break down. (I like my soup chunky, but if you like it smoother, you could use a potato masher or an immersion blender).
Then add in the cooked Polish sausage. Continue to cook on low heat for 5 minutes.
Step 4
Divide into bowls and top each bowl with a little cheese, green onions, and additional salt and pepper to taste. Enjoy!
