Autumn Essentials Potato Bacon Sausage Soup Recipes

POTATO SOUP WITH CHEESE, BACON, AND SAUSAGE

Steps:

• Cook sausage and bacon, cut up bacon, then set aside.
• Dice onion and sauté in 1-2 Tbsp. of bacon and sausage grease.
• Peel and dice potatoes.
• Place potatoes, sausage, onions, paprika, bay leaves and salt and pepper in slow cooker or pot on stove. Pour in stock.
• *If using a slow cooker, cook on medium for 6-8 hours, or high for 4-5 hours. If cooking on stovetop, cook until potatoes are tender ~ 30 minutes. I use the slow cooker to develop flavors.
• Around 15-20 minutes prior to serving. melt butter in frying pan.
• Add flour and whisk until mixture is completely combined.
• Cook 1 minute.
• Gradually add in evaporated milk, stirring constantly until completely smooth.
• Allow mixture to continue to cook until it reaches a simmer, and thickens. (It will be quite thick.)
• Add rue to soup, and stir in.
• Then stir in sour cream and cheese.
• Once all ingredients are combined, use a potato masher and mash ingredients to desired consistency. (This is optional and mainly affects the potatoes, but also assists to thicken the soup.) Allow to sit for 15-20 minutes while cooking bacon.
• Cook bacon until crisp, then stir into soup.
• Garnish with cheese and enjoy.

COMFORT ESSENTIALS: CHEESY POTATO/SAUSAGE SOUP

Steps:

• 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: 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.
• 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
• 25. Serve while nice and warm with oyster crackers, or toasty bread. Enjoy.
• 26. Keep the faith, and keep cooking :-)

AUTUMN ESSENTIALS: POTATO, BACON & SAUSAGE SOUP

Steps:

• 1. PREP/PREPARE
• 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. PLATE/PRESENT
• 22. Serve while nice and hot with some soup crackers, or crusty bread. Enjoy.
• 23. Keep the faith, and keep cooking.

POTATO AND SAUSAGE SOUP

Steps:

• Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
• Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.