Autumn Essentials Potato Bacon Sausage Soup Recipes

CREAMY SAUSAGE & POTATO SOUP

Steps:

• Add oil to your soup pot on medium-high heat. Once oil is hot, add diced bacon, onion, and sausages. Sauté, stirring frequently, until onion is tender and bacon is fully cooked. You should see some browning on your sausages.
• Add chicken stock and potatoes (peeled and diced into 1 inch cubes) to the soup pot. Season with the salt, pepper, garlic powder, and dried thyme (or dried chives). Bring to boiling and cook for approximately 5 - 8 minutes or until potatoes are easily pierced with a fork. Be careful to not overcook your potatoes or you'll end up decreasing the amount of chicken stock you have.
• Once cooked, remove 1 to 2 cups of the diced potatoes from chicken stock. (Going with 2 cups will give you a thicker finished soup. It's okay if a little onion or bacon gets mixed in but don't pull out any of the sausage.) Blend with 1/2 cup canned coconut milk until smooth. The consistency will be close to thick mashed potatoes. Add back to your soup and stir until well combined. Now your soup is creamy! Taste and add more salt if desired.

POTATO SAUSAGE SOUP, TOSCANA STYLE

Steps:

• Gather the ingredients.
• Remove the sausage from the casings; brown in a skillet, breaking it up until cooked through. Set aside.
• In a large saucepan or Dutch oven over medium heat, cook the onions and diced bacon together until the onions are translucent and bacon is crisp.
• Add garlic and cook for 1 minute longer.
• Add the chicken base, water, potatoes, and kale or escarole. Simmer for 15 minutes.
• Add the browned sausage and cream. Simmer for 3 to 4 minutes and serve.

POTATO SOUP WITH CHEESE, BACON, AND SAUSAGE

Steps:

• Cook sausage and bacon, cut up bacon, then set aside.
• Dice onion and sauté in 1-2 Tbsp. of bacon and sausage grease.
• Peel and dice potatoes.
• Place potatoes, sausage, onions, paprika, bay leaves and salt and pepper in slow cooker or pot on stove. Pour in stock.
• *If using a slow cooker, cook on medium for 6-8 hours, or high for 4-5 hours. If cooking on stovetop, cook until potatoes are tender ~ 30 minutes. I use the slow cooker to develop flavors.
• Around 15-20 minutes prior to serving. melt butter in frying pan.
• Add flour and whisk until mixture is completely combined.
• Cook 1 minute.
• Gradually add in evaporated milk, stirring constantly until completely smooth.
• Allow mixture to continue to cook until it reaches a simmer, and thickens. (It will be quite thick.)
• Add rue to soup, and stir in.
• Then stir in sour cream and cheese.
• Once all ingredients are combined, use a potato masher and mash ingredients to desired consistency. (This is optional and mainly affects the potatoes, but also assists to thicken the soup.) Allow to sit for 15-20 minutes while cooking bacon.
• Cook bacon until crisp, then stir into soup.
• Garnish with cheese and enjoy.

AUTUMN SAUSAGE SOUP

Steps:

• Cut sausage into 1 inch pieces, then in half again.
• In a frying pan heat oil cook sausages for 3 minutes.
• Add diced potatoes cook for 2 minutes set aside.
• In a large soup pot add beef stock, carrots celery, rutabaga, onion.
• Boil 20 minutes or until vegetables are tender.
• Add sausage, potatoes,kidney beans, tomato paste, salt and pepper.
• Simmer for 10 minutes.
• Add green pepper and parsley simmer another 5 minutes.

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.

BECCA'S POTATO BACON SOUP

Steps:

• Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.
• Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.
• Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.

SAUSAGE AND POTATO SOUP

Steps:

• Brown sausage in a skillet.
• Drain and set aside.
• In large stock pot, add begetables, seasonings, and broth.
• Bring to a boil and simmer till soft.
• Add sausage, milk, and cheese.
• Cook on low heat setting till hot.
• Serve with crusty bread.

VERY EASY POTATO BACON SOUP

Steps:

• Melt butter in saucepan over medium heat; cook and stir onion until lightly browned, about 10 minutes. Add potatoes, water, dill weed, salt, and pepper to onion; bring to a boil. Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes.
• Stir milk and bacon bits into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.

SWEET POTATO-SAUSAGE SOUP

Steps:

• In a large pot, heat oil over medium-high. Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
• Add sweet potatoes, broth, and 2 cups water and bring to a boil. Add pasta and cook 3 minutes less than package instructions. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with Parmesan.

AUTUMN SAUSAGE CORN SOUP

Steps:

• In a large skillet, cook and stir sausage over medium-high heat until browned; drain well and set aside. , In a Dutch oven or soup kettle, cook and stir the flour in oil over medium heat for 5 minutes or until golden brown. Add the onion, green pepper and green onions; saute until tender. , Stir in the water, corn, ham, tomatoes, fresh tomatoes, tomato paste, salt, if desired, cayenne, hot pepper sauce and sausage. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.