4 or 5 large potatoes, scrubbed and thinly sliced on a whizzer (no peeling needed)
1 medium-large onion, chopped small
2 to 3 cups sliced fresh mushrooms, as desired (fresh not canned)
1 (1 lb.) pkg. Polish sausage, sliced into disks
milk, enough to cover solid ingredients in the pot, plus a bit more
2 to 3 eggs, beaten into the milk (optional)
salt and pepper, to taste
2 cloves garlic (or 2 tsp. garlic powder)
1/2 tsp. nutmeg
1-2 tsp. liquid smoke (optional)
1/2 to 3/4 cup heavy cream

Prepare the solid ingredients: In a little oil, brown the sausage disks - not too much. Don't let it get dry and hard; you want it succulent. Remove to a soup pot

In the same pan, add enough oil to coat the onions and sauté until they are VERY nice and brown. Remove to soup pot.

In the same pan, add just enough oil to coat the mushrooms, and sauté on low heat till they reabsorb the juices and the oil. Remove to soup pot.

The potatoes do not need peeling, and all the nutrition is in or under the skin, so why work at something that takes away vitamins? If they're sliced thinly, the peel is hardly noticeable.

Cook the potatoes, either by steaming or boiling, until they are definitely tender but not approaching mushy. Drain well, saving the liquid. Add to pot.

If the frying pan has browned bits, deglaze it with some of the potato water, and add that to the pot, too. Save the rest of that water for thickening sauces - and a cup of it used as the liquid in bread doughs is wonderful - it keeps it moist days longer. I always have at least 2 cups of potato water in my freezer for this reason. To conserve space, the water can be reduced to less than half.

Beat 2 eggs into 2 cups milk and pour into pot. Add more milk till the solids are covered, and a little more. Season with 2 teaspoons of granulated garlic or 2 minced cloves, salt and pepper to taste, and 1 teaspoon nutmeg.

Mix it all and bring it to the boil.

Add 1/2 to 3/4 cup heavy cream and thoroughly blend. Reheat if needed, but do not boil after adding the cream.

That's it. This is better the next day, and it freezes beautifully. If you have a big enough pot, it doubles just fine.

The seasonings can be adjusted to your taste.

Submitted by: Holly B.