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autumn essentials: potato, bacon & sausage soup

Recipe by
Andy Anderson !
Wichita, KS

This is a kicked up, version of potato soup that is easy to make, and tastes so yummy. It is the perfect cold-weather, comfort-food, Autumn dish. Instead of cubed potatoes, we will be using hash brown potatoes, and to give it a bit of kick, I’m using andouille sausage; however, the choice of sausage is totally up to you. With cooler temps on the way, there is nothing more satisfying than a warm bowl of potato soup, by a nice comfy fire... And do not forget a glass of wine, or two. So, you ready… Let’s get into the kitchen.

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For autumn essentials: potato, bacon & sausage soup

  • 3 - 4 slice
    slab bacon, diced
  • 1/2 md
    yellow onion, finely diced
  • 1 clove
    garlic, minced
  • 8 oz
    andouille sausage, cut into medium cubes
  • 2 c
    chicken stock, not broth
  • 1/2 c
    corn, fresh or frozen
  • 8 oz
    hash browns, fresh or frozen
  • 1/4 tsp
    cajun/creole spice, i prefer tony chachere’s
  • 1/4 tsp
    paprika, sweet or hot, your choice
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 2 oz
    cream cheese, room temperature
  • 2 oz
    gruyere, freshly shredded
  • 1 Tbsp
    flour, all-purpose variety
  • 1 c
    whole milk
  • 1/4 c
    sour cream
  • hot sauce, i prefer frank's

How To Make autumn essentials: potato, bacon & sausage soup

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Add the chopped bacon to a heavy-bottom pot over medium heat.
  • 4
    Cook until the bacon renders its fat, and begins to brown, about 6 - 8 minutes.
  • 5
    Add the diced onions, and the sausage to the pot.
  • 6
    Cook until the onions begin to soften, and the sausage begins to slightly brown, about 7 – 8 minutes.
  • 7
    Add the garlic and stir until fragrant, about 60 seconds.
  • 8
    Add the chicken stock and bring up to a light, light simmer, over medium-low heat, about 2 – 3 minutes.
  • 9
    Chef’s Tip: Just remember, as soon as you add the liquid, the browning process will stop. Since that browning adds flavor, make sure that you like how the ingredients are browning.
  • 10
    Chef’s Note: Use a wooden spoon to scrape up any brown bits (fonds), that have developed on the bottom of the pot.
  • 11
    Add the corn, and stir to combine.
  • 12
    Add the hash browns, and stir to combine.
  • 13
    Season with the Cajun/Creole spice, paprika, salt, and pepper.
  • 14
    Chef’s Tip: Most Cajun/Creole spices are very distinctive, so my suggestion is to add that item first, give it a taste, and then decide what else it needs.
  • 15
    Bring the mixture up to a light, light simmer, and allow the mixture to simmer, stirring occasionally, for about 15 minutes.
  • 16
    Add the cheeses, and stir until they melt into the soup, about 2 - 3 minutes.
  • 17
    In a small bowl, whisk the flour, milk, and sour cream together
  • 18
    Chef's Note: If you are adding the hot sauce whisk a dash or two in with the milk/flour mixture, before adding it to the pot.
  • 19
    Add the mixture to the pot.
  • 20
    Bring back to a light, light simmer, and stir until it thickens, about 8 – 10 minutes.
  • 21
  • 22
    Serve while nice and hot with some soup crackers, or crusty bread. Enjoy.
  • 23
    Keep the faith, and keep cooking.

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