Cheesy potato sausage soup
Cheesy potato sausage soup

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cheesy potato sausage soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Cheesy potato sausage soup is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Cheesy potato sausage soup is something which I’ve loved my whole life.

DIRECTIONS 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.

To get started with this particular recipe, we must prepare a few components. You can cook cheesy potato sausage soup using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Cheesy potato sausage soup:
  1. Get 2 rolls spicey breakfast sausage
  2. Take 8 Youkon gold potatoes
  3. Make ready 1 quart chicken stock
  4. Make ready 1 quart half & half
  5. Get Water to cover potatoes
  6. Prepare 1 large sweet onion
  7. Make ready 4-5 celery stalks
  8. Prepare 1/2 regular or 3 baby carrots
  9. Get 1 stick butter
  10. Take 1 &1/4 tbs dried parsley
  11. Make ready 1 tsp vanilla
  12. Take 2 tbs white balsamic vinegar
  13. Make ready 4 Tbs Flour for thickening
  14. Make ready 4-6 ounces mex cheese blend
  15. Get to taste S & P

In a large pyrex measuring cup or medium bowl, whisk together chicken broth, heavy cream (or half-n-half), cornstarch, Mrs. Dash, garlic powder, salt, red pepper flakes and pepper. Instructions Dice sausage, onions and celery. Saute the onions in butter or margarine in a large pan.

Instructions to make Cheesy potato sausage soup:
  1. Chop celery, onions and carrots. Saute in 2 tbs butter, carrots then celery then onion until tender. Reserve
  2. Partially peel Yukons then chop into 1 inch pieces. Add to stock pot with chicken stock and add water to cover. Cook over medium heat until almost fork tender. Reserve
  3. Brown sausage and break apart. Drain excess oil. Add sausage, cooked vegetables and parsley to potatoes and stock
  4. Over medium heat add 3 tbsp butter. Add flour and brown. Wisk in slowly half & half. Wisk about 5 minutes until thickened then add to pot along with other ingredients. Simmer uncovered, stirring frequently until thickened. Add cheese, vinegar, vanilla and salt and pepper to taste

Instructions Dice sausage, onions and celery. Saute the onions in butter or margarine in a large pan. Slice the smoked sausage into bite size pieces, and add to the soup. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Add the milk, cheese, parsley and sausage.

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