Comfort Essentials Cheesy Potatosausage Soup Recipes

CREAMY CHEESY SAUSAGE AND POTATO SOUP

Steps:

• Dice/cube the potatoes into any size desired, and cook them in salted water, when cooked, drain the water and set the cooked potatoes aside.
• Prepare the cheese mixture: over medium heat in a large heavy-bottomed saucepan, melt the 1/3 cup butter with 2 tablespoons oil.
• Stir/whisk in 1/3 cup flour, and mix for 1 minute.
• Slowly add in 1 cup half and half or milk, whisking until well blended.
• Add in the sour cream, Velveeta cheese and grated cheddar cheese.
• Now slowly add in the remaining 2-1/2 cups half and half or milk (if using); cook and stir for about 30 seconds; set aside.
• In a hot skillet, brown the sausage pieces, then add in the chopped onion and garlic (saute for 2 minutes).
• Add in the sausage/onion mixture along with the salt, pepper, basil, parsley, 2 tablespoons Parmesan cheese and garlic powder (if using) into the cheese/milk mixture, and continue cooking until all of the cheese is completely melted.
• Add in the cooked cubed potatoes to the cheese mixture; gently mix to combine.
• Cook over low heat until desired temperature is reached.
• Ladle into serving bowls.
• Sprinkle with grated Parmesan cheese.

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!

HOMEMADE CHEESY POTATO SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

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 :-)