Potato Soup With Smoky Links Recipes

SMOKY POTATO CHEESE SOUP

Steps:

• Saute the onions in butter or margarine in a large pan.
• Add the chicken broth and the cubed potatoes. Slice the smoked sausage into bite size pieces, and add to the soup. Simmer over medium heat until the potatoes are soft.
• Using a potato masher, lightly mash the potato mixture to break up the cubes a little bit, but not mashing as completely as you would for mashed potatoes.
• Add the cubed cheese, and stir until melted. Stir in the evaporated milk. Season with black pepper. The soup should be pretty thick, but you can thicken it further with a paste of cornstarch and water. Use about 1 tablespoon of cornstarch at a time, and add it to the soup until you have reached the desired thickness.

SMOKY ROASTED POTATO SOUP

Steps:

• Preheat oven to 400 degrees. In a roasting pan or rimmed baking sheet, toss together peppers, potatoes, garlic, and olive oil; season with salt and pepper. Arrange in a single layer and roast until peppers are tender and potatoes are cooked through, about 25 minutes.
• Peel garlic. Peel, seed, and coarsely chop peppers. Add garlic and peppers to a medium pot, along with potatoes and broth; season with salt and pepper and bring to a simmer over medium-high. Wipe pan clean. With a potato masher or back of a wooden spoon, mash some potatoes and peppers until soup is thick and chunky.
• Add chorizo to reserved pan and roast until fat renders and chorizo is crispy, about 7 minutes. To serve, add chorizo and pan drippings to soup.

SMOKY VEGETARIAN POTATO SOUP

Steps:

• Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke; cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock; bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.

SMOKY POTATO SOUP

Steps:

• In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain.
• Remove all but 2 tablespoons bacon fat.
• Saute onion, celery, and garlic for 5 minutes or until limp.
• Add chicken broth and potatoes to the soup pot. Cover and simmer over medium-low heat for 20 minutes, or until potatoes are tender.
• Transfer half of soup to blender, and puree until smooth. Put pureed soup back in soup pot.
• Stir in rosemary and bacon.
• Bring the soup to a simmer. Add a little milk or broth to make soup desired consistency.
• Season with salt and pepper.

SMOKED SAUSAGE AND POTATO SOUP

Steps:

• In a Dutch oven, combine the first 10 ingredients. bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. , Stir in sausage and hash browns. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until heated through.

CREAMY POTATO BACON SOUP

Steps:

• Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon and set aside.
• Add onion, garlic, and celery to the bacon fat and cook 3-4 minutes or until onion softens slightly.
• Stir in chicken broth, potatoes, and thyme. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Stir in cream and simmer for 5 minutes longer.
• Combine cornstarch and 1 tablespoon of water to create a slurry. Whisk into the simmering soup and simmer 1 minute. Stir in half of the bacon. Season with salt, pepper, and cayenne to taste.
• Spoon into bowls, top with parmesan cheese, remaining bacon and green onions.

SMOKY SWEET-POTATO SOUP

Steps:

• Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
• Working in batches, transfer mixture to a blender, and puree until smooth, transferring soup to a large bowl as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Season with salt and pepper. Sprinkle with pepitas before serving.

SMOKIE LINK POTATO SOUP

Steps:

• Add just enough water to cubed potatoes to cover.
• boil till tender DO NOT DRAIN.
• Saute little smokies that have been cut in half with chopped onion and celery.
• Combine all with cheeze whiz and cream of celery soup.
• Heat slowly till hot.

POTATO SOUP WITH SMOKY LINKS

Steps:

• 1. Saute bacon and onions. Pour off all but 3 tablespoons fat.
• 2. Saute smoky links which have been cut in 1/2 at a diagonal angle, until well done.
• 3. Add potatoes, broth or water, and cook until potatoes are tender - about 15 minutes.
• 4. Add remaining ingredients.
• 5. Heat but DO NOT BOIL!!