Potato Sausage Cheese Soup Using Leftovers Recipes

POTATO SAUSAGE SOUP

Steps:

• Add diced celery, potatoes and onions to a medium saucepan, and cover with just enough water to cover vegetables. Cook until fork tender.
• Meanwhile, brown and crumble sausage; drain excess grease if needed.
• Add browned sausage to potato mixture.
• In a small saucepan, melt butter. Add flour, stirring for 30 seconds with whisk. Add milk and cook and stir until thick.
• Once milk sauce is thick, add it to the potato mixture. Bring the soup to a boil until thickened and hot.
• Season with nutmeg, starting with one shake. Taste and add up to three shakes. Season generously with salt and pepper to taste.

POTATO SAUSAGE CHEESE SOUP (USING LEFTOVERS)

Steps:

• Place shallot and carrots into a large saucepan and add broth. Bring to a boil; turn down to a simmer and cook 5 minutes.
• Stir in potatoes, milk and cheese. Stir until cheese is melted. Add more milk if too thick.
• Stir in sausage "coins" and dried chives and simmer until heated through. Season with salt and pepper.

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.

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.

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!

POTATO AND SAUSAGE SOUP

Steps:

• Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
• Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.