Creamy Sausage Potato Soup

Submitted by Chef Rachy

"A spicy yet soothing soup that taste ultimately delicious. I made this up myself- I add a little here, a little there and walla it's amazing! It may seem like a lot of ingredients but it's quick and easy!"

 

• Ready In: 1hr 20mins
• Ingredients: 16
• Serves: 4

ingredients

• 453.59 g sausage
• 473.18 ml shredded swiss cheese
• 473.18 ml little chunks Velveeta cheese
• 4 medium potatoes
• 473.18 ml chopped fresh baby carrots
• 226.79 g cream of celery soup
• 709.77 ml water
• 473.18 ml milk
• 236.59 ml heavy whipping cream
• 29.58 ml flour
• 118.29 ml chopped yellow onion
• 14.79 ml instant minced garlic
• 29.58 ml chicken bouillon
• 14.79 ml crushed mint leaf
• 14.79 ml parsley
• 14.79 ml pepper

directions

1. In a large pan add the can of cream of celery with the 4 cans of water and chicken bouillon stir in the peeled and diced potatoes along with the chopped carrots. Heat on medium.
2. Brown the sausage in a separate pan, once done drain grease but save then add sausage to the pan with potatos.
3. Saute the onion and garlic in the sausage grease until almost tender then add to the pan. Add the pepper, parsley, and mint.
4. Cover and bring to boil until vegies are tender.
5. In a separte pan stir the flour, milk, and whipping cream together over medium heat. Continue stirring for about 5 minutes.
6. Add the cream to the large pan and turn burner to medium.
7. Cook 3 minutes.
8. Stir in both cheeses until melted and then SERVE.