Easy Cheesy Potato Soup with Sausage

It’s winter and from time to time, well, it’s cold here in Atlanta. This past weekend, we actually hit the teens. I’ll be honest, it very rarely gets cold here, relatively speaking, to me. The winters in Atlanta are like two good weeks in total of actual “cold” weather. I am from Philadelphia, Pennsylvania not Tennessee, and it can get really, really, cold there. Don’t get me wrong, I don’t mind the temperate season, but I do like to don cold weather gear. I like my cashmere top coat and my heavy sweaters, but I get to wear them only once in a while here.

One thing the cold weather does do for me is allow me to get in the kitchen and whip up some soup dishes or chili dishes. The weather just seems to call for it. Nothing warms Beck and me up like a good stick-to-your-ribs hearty bowl of soup, stew, or chili. This particular soup transpired from my desire to make potato leek soup. That just sounds delicious to me. What I ended up doing was finding a use for some sausage that I had thawed and had no idea what to do with it. It turned out pretty tasty and it is really easy to do.

What I used:

2 carrots diced
1 medium onion diced
2 stalks celery diced
5 sausage links sliced 1/4 inch (1 lb)
8 medium sized Yukon Gold potatoes diced (1/2 inch)
4 cups liquid (3 cups chicken stock 1 cup water)
1 tbsp garlic powder
1 tbsp white pepper
1 cup heavy cream
1 cup milk
1/3 cup flour
1 cup (or so) sharp cheddar cheese
3 tbsp butter
1 tsp olive oil

I get these Emeril sausages from Sams Club and I actually think they are pretty tasty. These are filled with some really good stuff.

Heat stock pot over medium high heat. Add the olive oil and sausage. Brown the sausage, about 6 minutes.

Remove sausage with slotted spoon.

Add the mirepoix and sweat the vegetable just till soft, about 5 minutes.

Add about 1/4 cup of the stock to deglaze the pot, scraping the bits from the bottom.

Add the potatoes, stock, and water to cover.

Bring to a boil and reduce heat to medium. Simmer until potatoes are fork tender, 25 minutes.

Use an immersion blender to blend some of the potatoes at the bottom of the pot to thicken. You can also ladle some of the mixture into a blender or processor as well.

Make a slurry by whisking the flour into the milk.

Microwave the cream for about 15-20 seconds and add to the pot with the butter.

Stir in the slurry and bring to a boil.

Stir in the cheese.

Add the garlic powder, pepper, and salt to taste.

Let simmer for about 30 minutes.

Ladle into bowls and serve with some good crusty bread.