4 to 8 potatoes (depending on size), chopped into bite-sized pieces
1/2 sweet onion, chopped
3 to 5 cloves diced garlic
2 tbsp. butter
8 cups 2% milk (start with heavy cream if a creamier soup is desired)
4 to 6 sausage links (the spicier the better but whatever is fine)
bunch vegetables (can be anything carrots, leeks, broccoli, peas, etc. Leeks and kale are the best)
cottage cheese
random spices (your choice)

Start by cooking sausage (if not cooked already) and set aside. Melt butter in large pot and add chopped onions and diced garlic. You can ether cook till transparent or caramelize for a sweeter taste (this is where the apple juice would come in).

Add sausage and enough milk or cream to cover.

Never let it get to a rolling boil, just simmer. AND WATCH IT! IT WILL BOIL OVER!!!

Add potatoes and add more milk (I say not to add more than a cup of cream since it gets way too rich at the end).

Then depending of the vegetable and how much it needs to cook add after the potatoes at some point. Kale works the best because no matter what it just stays crisp and crunchy.

Make sure to keep covered with milk and keep the lid on the pot.

Test potatoes and when done, spoon into serving bowl and add cottage cheese and spice as desired.

Variation: Add corn and clams for a clam chowder!

Enjoy!

Makes about 8 servings.

Submitted by: Jack Kearn