Comfort Essentials Cheesy Potatosausage Soup Food

COMFORT ESSENTIALS: CHEESY POTATO/SAUSAGE SOUP

Steps:

• 1. PREP/PREPARE
• 2. There are all kinds of sausages out there... You could do Italian sausage, brats, turkey sausage, it is up to you. I am using some Johnsonville brats for this version. If the skin is rather thick, you might want to remove it; if it is thin, do not bother.
• 3. I dice my potatoes, but I do not peel them... I think it adds to the rustic nature of the soup. If you prefer your taters peeled, no worries.
• 4. If six cloves of garlic seem like a lot, remember that this is "baked" garlic, and therefore much milder. If you have never baked any garlic, here is an easy/peasy recipe: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4 Once you bake some garlic, I guarantee you will find a lot of great uses for it.
• 5. I am making this soup in a Dutch oven; however, any good pot will do nicely.
• 6. Dairy-based soups do not freeze very well. When they defrost, they have a tendency to separate, and taste grainy. But, there is a way around this, make the soup, but do not add the milk, sour cream, or cheeses. Freeze in a good container. When you bring the soup out, let is defrost on the countertop, then add to a pot over low heat, and gently stir in the dairy elements. You will have a great fresh-tasting soup, with a minimum of cooking. FYI: The unconsumed soup, should last in the fridge for 3 - 4 days. Just keep it tightly sealed.
• 7. The best way to smash up a bunch of baked garlic, is to place it on a cutting board, sprinkle with a bit of salt, and then mush it up with the side of a kitchen knife, or Santuku
• 8. Gather your ingredients (mise en place).
• 9. Place the diced bacon in a pot over medium heat.
• 10. Cook until nice and crisp, about 5 - 7 minutes.
• 11. Remove the bacon with a slotted spoon, and reserve.
• 12. Cook the sausages in the bacon grease, until browned, about 3 - 4 minutes.
• 13. Remove the sausage and reserve with the bacon.
• 14. Remove all but 2 tablespoons of the bacon grease from the pot, and add the onions.
• 15. Cook over medium heat until they begin to soften, about 3 - 5 minutes.
• 16. Add the garlic, and cook, while stirring, for 1 minute.
• 17. Add the flour, and cook , while stirring, for 1 minute.
• 18. Add the stock and milk, then cook, while stirring, for 2 - 3 minutes.
• 19. Add the diced potatoes, bring the pot up to a simmer, and allow to simmer, while occasionally stirring, until the potatoes begin to soften, and the soup thickens, about 12 - 15 minutes.
• 20. Add the cheeses to the pot, and stir until they have melted, about 1 minute.
• 21. Add the bacon sausage, and sour cream, and allow to simmer for an additional 1 - 2 minutes.
• 22. While the soup is simmering, add the white pepper to taste.
• 23. Chef's Note: If you are adding the optional Cajun spice, and cayenne, do so now.
• 24. PLATE/PRESENT
• 25. Serve while nice and warm with oyster crackers, or toasty bread. Enjoy.
• 26. Keep the faith, and keep cooking :-)

POTATO SAUSAGE SOUP

Steps:

• Brown sausage and onion in dutch oven until no longer pink. (If using regular sausage, drain and wipe out bottom of pan.).
• Add chicken broth to sausage and onions and bring to boil.
• Add potatoes and simmer on med high for 20 mins or until potatoes are soft.
• Remove from heat and mash potatoes completely.
• Add evaporated milk and cheese and stir until cheese is melted.
• Add garlic powder and cracked pepper to taste.
• If you like a thicker soup, add a little cornstarch or flour for thickening.

SAUSAGE POTATO SOUP

Steps:

• In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.

CHEESY SAUSAGE & POTATO SOUP

Steps:

• In a large stockpot, brown sausage and break up into pieces. Remove sausage from pot, drain fat & set aside.
• In the same pot, melt the butter and oil together. Add the onion, celery, carrots & garlic and saute until onions are translucent but not browned.
• Stir in the potatoes, dried herbs, chicken stock and sausage. Bring to a simmer and cook until potatoes are tender.
• Turn heat to low and add Velveeta & milk, stirring constantly until the cheese is melted.
• Bring soup to a boil and then add cornstarch/water mixture. Remove from heat & stir in sour cream.
• Serve hot & enjoy!