Recipe: Perfect Cheesy potato sausage soup

Cheesy potato sausage soup. DIRECTIONS In a large stockpot, brown sausage and break up into pieces. Remove sausage from pot, drain fat & set aside. In the same pot, melt the butter and oil together.

How to make Cheesy Sausage Potato Soup: Step One: Start your soup recipe with sauté your onions and cook your ground sausage. Step Two: Add your sausage to a soup pot with the potatoes and celery and boil in chicken broth until potatoes are. This will make a thicker, creamier soup while still leaving some pieces of potato for texture. You can have Cheesy potato sausage soup using 15 ingredients and 4 steps. Here is how you cook that.

Ingredients of Cheesy potato sausage soup

1. It's of rolls spicey breakfast sausage.
2. You need of Youkon gold potatoes.
3. Prepare of chicken stock.
4. Prepare of half & half.
5. It's of Water to cover potatoes.
6. It's of large sweet onion.
7. You need of celery stalks.
8. Prepare of regular or 3 baby carrots.
9. It's of butter.
10. You need of &1/4 tbs dried parsley.
11. It's of vanilla.
12. It's of white balsamic vinegar.
13. You need of Flour for thickening.
14. Prepare of mex cheese blend.
15. It's of S & P.

In a medium pot, melt butter and add flour. Cook until flour begins to turn lightly golden—this will cook the raw flour taste out of the roux. Slowly drizzle in milk, whisking constantly as you go to whisk out any lumps. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings.

Cheesy potato sausage soup instructions

1. Chop celery, onions and carrots. Saute in 2 tbs butter, carrots then celery then onion until tender. Reserve.
2. Partially peel Yukons then chop into 1 inch pieces. Add to stock pot with chicken stock and add water to cover. Cook over medium heat until almost fork tender. Reserve.
3. Brown sausage and break apart. Drain excess oil. Add sausage, cooked vegetables and parsley to potatoes and stock.
4. Over medium heat add 3 tbsp butter. Add flour and brown. Wisk in slowly half & half. Wisk about 5 minutes until thickened then add to pot along with other ingredients. Simmer uncovered, stirring frequently until thickened. Add cheese, vinegar, vanilla and salt and pepper to taste.

Add the milk, cheese, parsley and sausage. Add sausage, cooked vegetables and parsley to potatoes and stock. Wisk in slowly half & half. Instructions SAUSAGE: Line a large plate with paper towels and set aside. Heat a very large pot (I recommend cast iron), over.