Fry the sausage in a small pan. Let cool, then dice.
Combine the potatoes, onion and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the sausage, chicken bouillon, salt and pepper.
Using a wand puree or food processor, puree the soup until no chunks remain.
Place back in pot to warm. Add cream and stir well. Serve warm with dark bread.
Recipe Notes
Find more delicious recipes like this one at the Mouthwatering Mondays on A Southern Fairytale!