My family has an extreme love for smoked sausage. If given the opportunity, my kids would want a sausage meal at least once a week. One of their favorites is dirty rice that I make with smoked sausage. I got to admit, I love it too. I recently bought a couple of packages and then put them in the freezer and promptly forgot I had them. So, when I was going through my freezer the other day, I came across those gems. I thought about making our favorite dish, but I wanted to try something else and shake things up a bit. I must say that this soup did the trick. My family gobbled it up. Even my non-loving potato eater enjoyed it. I served it with my Pimento Cheese Corn Muffins (recipe to come) and it was the perfect meal for a cold winter's night.
Sausage Potato Soup
- 1 package fully cooked beef smoked sausage, diced
- 6 - 8 medium red skinned potatoes, peeled and diced
- 1 can corn (or use frozen)
- 1 1/2 cups chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups milk
- 1 cup sharp cheddar cheese, shredded
- In a large pot, brown sausage and drain.
- Remove sausage from pot and set aside.
- In the same pot, combine potatoes, corn, broth and seasonings.
- Bring to a boil, then reduce heat and simmer for 15 minutes for until potatoes are fork tender.
- Add milk, cheese and sausage.
- Stir soup until cheese is thoroughly melted.
- I wanted my soup to be a bit thicker, so I made a cornstarch slurry and added to the soup.
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