I'll pretty much bastardize anyone's recipes, including my own mother's.
I know you're asking, "what pray tell, have you done now?". I'd be asking the same thing, but I didn't do much to change Mom's Spicy Sausage Potato Soup, just figured out an even faster way to make it.
Mom can whip this puppy out in almost no time. Subtract six minutes and you've got it even faster. I cheated, I use canned diced potatoes, thereby taking away the need to cook and cut them. I also added kale, because I really, really love Olive Garden's Zuppa Toscana.
Drum roll, please...GunDiva's Totally Ripped-off From Her Mom Sausage Potato Soup:
1 lb spicy sausage, browned
½ c. onion, thinly sliced
½ c. celery,
1 c. chopped Kale
1-2 tsp. Montreal steak seasoning
2-3 c. milk
2 cans diced potatoes, drained
Saute’ onion and celery with sausage. Add all
ingredients to a large soup pan, bring to a slow boil, simmer 15-20 minutes.
A word of warning - be careful not to break the milk. I brought mine to a boil too quickly and the milk broke. It didn't scorch, thank God, but it didn't look very pretty. Tasted good, though. The kale really adds something wonderful and is a cheap ingredient.