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Place potatoes in large saucepan with water to cover. Bring to a boil over high heat; boil about 8 minutes or until potatoes are fork-tender. Drain and return to saucepan. Stir in butter and flour over medium heat. Add onion, carrots, celery and mushrooms; cook about 10 minutes or until potatoes begin to brown, stirring frequently. Stir in broth, salt, marjoram, hot pepper sauce and white pepper; simmer 30 minutes. Meanwhile, crumble and cook sausage in medium skillet until browned. Drain off any drippings. Blend or crush vegetables with potato masher in saucepan just until chunky. Stir sausage into soup. Serve hot with croutons, if desired. Refrigerate leftovers.
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