Boy oh boy, am I ever glad that I came across the My Kitchen Magazine blog! This recipe is uh-mazing!
I love making this wonderful potato sausage soup on the stove and smelling the heavenly aroma wafting through my house all day as it cooks. There are so many ways you can garnish this soup. I personally like using cheese, croutons, bacon bits, and sour cream. It’s like a warm hug in a bowl! Thank you again my Kitchen Magazine for sharing this awesome entree with us. This recipe is a real keeper!
Ingredients
1 lb Jimmy Dean breakfast sausage
5 -6 cups russet potatoes (peeled and chopped)
2 (14 ounce) cans College Inn chicken broth
3/4 cup sweet onion (chopped)
1 (12 ounce) can evaporated milk
McCormick garlic powder
cracked pepper
2 cups Kraft cheddar cheese (shredded)
Instructions:
Brown sausage and onion in dutch oven until no longer pink. (If using regular sausage, drain and wipe out bottom of pan.).
Add chicken broth to sausage and onions and bring to boil.
Add potatoes and simmer on med high for 20 mins or until potatoes are soft.
Remove from heat and mash potatoes completely.
Add evaporated milk and cheese and stir until cheese is melted.
Add garlic powder and cracked pepper to taste.
If you like a thicker soup, add a little cornstarch or flour for thickening.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: I love eating fresh dinner rolls with this soup.
For more great recipes and photos please visit My Kitchen Magazine.