Cooking

Cheesy, Potato and Spicy Sausage Soup

That pretty much sums up this soup… Well, except for the secret ingredient!

I’ve been making this soup for 30 years and I’m not going to lie. It is so easy. And it is good. It is damn good. It is so good that people will want you to bring it to potlucks. And they’ll want the recipe. And you’ll make such a big batch you just know you will have to throw some out before it is finished. But you finish it. Because you will eat it for every meal. And you will even eat a bowl for breakfast. (Really, I meant to talk in first person here – I am not trying to hypnotize you!)

The sum is so much greater than the parts!

Ingredients:

  • 1 tube Bob Evan spicy sausage (I can’t find that in the UP so we’ve been buying Jimmy Dean Hot Pork Sausage with average results. It was much more greasy than BE)
  • 3 large russet potatoes, cubed (peeled if you feel up to it, unpeeled and washed if not)
  • 1 small onion, about 1/2 C, diced
  • 3/4 C whole milk
  • 1 C chicken stock
  • 1 C shredded extra sharp cheddar
  • (ssssshhhhh. here comes the secret ingredient. don’t judge) 4 oz Velveeta (hey, told you not to judge!)

Break up and brown sausage in a skillet. After about a minute or two, add diced onion to soften. Drain and set aside. In a soup pot, boil salted water and add potatoes until just done. DON’T OVERCOOK or they will turn to mush.

Drain potatoes and return to pot. Add milk and stock and heat to near but not boiling. Add shredded cheese and Velveeta. Add more liquids if needed to get the cheese melted and into a nice soupy consistency. Add sausage. Mix and eat.

Pro tip: You can add celery with the onions for a healthier version (jk). I mean, you can add the celery but nothing is going to make this a healthy meal.

And there is your secret ingredient soup which is too good to be true. A soup so good your food snob friends will judge you if you tell them what is in it, so don’t tell them. We’ll just keep it between¬† us.

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