Hearty Potato Sausage Soup
- 6-7 medium/large baked potatoes, diced with or without the skin
- 1 stick of unsalted butter
- 1 stick of cream cheese (I use the reduced fat)
- ½ gallon of 2% or whole milk
- 1 qt of fat-free half and half
- 1 medium/large yellow or white onion, diced
- 6-7 large, fresh mushrooms, sliced (if desired)
- 1 C. celery, diced (if desired)
- ΒΌ C. Velveeta Cheese (if desired)
- 1 lb. of Jimmy Dean maple flavored sausage, browned and drained
- Salt, Pepper, Garlic to taste
- Using the stick of butter, saute onions and celery until desired texture, then add mushrooms to saute.
- Reduce heat and add in cream cheese until melted and creamy.
- Increase heat to low/medium and add milk.
- Stir in baked/diced potatoes and browned/drained sausage.
- Allow mixture to become warm, then add Velveeta cheese.
- Stir Frequently to avoid burning and allow the cheese to melt completely. Simmer on low.
- A rue can be added once the soup has reached a medium/high temperature and whisked into the soup to thicken to taste.
- Serve hot and top with cheddar cheese, bacon bits, and chives.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2014/11/hearty-potato-sausage-soup/
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