comfort essentials: cheesy potato/sausage soup

How To Make comfort essentials: cheesy potato/sausage soup

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  PREP/PREPARE
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  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.
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  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.
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  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: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4 Once you bake some garlic, I guarantee you will find a lot of great uses for it.
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  I am making this soup in a Dutch oven; however, any good pot will do nicely.
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  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.
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  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
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  Gather your ingredients (mise en place).
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  Place the diced bacon in a pot over medium heat.
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  Cook until nice and crisp, about 5 – 7 minutes.
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  Remove the bacon with a slotted spoon, and reserve.
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  Cook the sausages in the bacon grease, until browned, about 3 - 4 minutes.
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  Remove the sausage and reserve with the bacon.
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  Remove all but 2 tablespoons of the bacon grease from the pot, and add the onions.
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  Cook over medium heat until they begin to soften, about 3 – 5 minutes.
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  Add the garlic, and cook, while stirring, for 1 minute.
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  Add the flour, and cook , while stirring, for 1 minute.
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  Add the stock and milk, then cook, while stirring, for 2 – 3 minutes.
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  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.
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  Add the cheeses to the pot, and stir until they have melted, about 1 minute.
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  Add the bacon sausage, and sour cream, and allow to simmer for an additional 1 – 2 minutes.
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  While the soup is simmering, add the white pepper to taste.
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  Chef’s Note: If you are adding the optional Cajun spice, and cayenne, do so now.
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  PLATE/PRESENT
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  Serve while nice and warm with oyster crackers, or toasty bread. Enjoy.
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  Keep the faith, and keep cooking :-)
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