comfort essentials: cheesy potato/sausage soup

Recipe by
Andy Anderson !
Wichita, KS

I made this soup for my country-club ladies for Sunday brunch. They always seem to want to challenge me with something.

Anyway I had been wanting some potato soup for some time, and this was my opportunity to make some. This will be on my Autumn/Winter rotation for this year.

So, you ready… Let’s get into the kitchen.

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yield serving(s)
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients For comfort essentials: cheesy potato/sausage soup

  • PLAN/PURCHASE
  • 4 slice
    slab bacon, diced
  • 1/2 lb
    sausage, more on this later
  • 1/2 md
    yellow onion, diced
  • 6 clove
    baked garlic, smashed
  • 3 Tbsp
    flour, all-purpose variety
  • 2 c
    chicken stock, not broth
  • 1 1/2 c
    whole milk, slightly warmed
  • 1 1/4 lb
    potatoes, yukon gold variety, diced
  • 3/4 c
    cheddar cheese, sharp variety
  • 1/4 c
    parmesan cheese, freshly grated
  • 1 tsp
    creole spice, i prefer, tony chachere’s, or to taste
  • 1/2 c
    sour cream
  • 1/2 tsp
    white pepper, freshly ground, or to taste
  • ADDITIONAL ITEMS
  • 1 - 2 pinch
    cayenne, for kick
  • additional bacon and shredded cheese for garnish
  • 1 Tbsp
    dry sherry, added at the end (recommended)

How To Make comfort essentials: cheesy potato/sausage soup

  • 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:
    www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html
    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
  • So yummy
    25
    Serve while nice and warm with oyster crackers, or toasty bread. Enjoy.
  • Stud Muffin
    26
    Keep the faith, and keep cooking :-)

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