Recipe by MsSally
Potatoes, breakfast sausage, and cheese combine to make a hearty soup. I use reduced fat sausage so you don't have to drain off the fat. Great with cornbread and salad for a comfort food meal on a cold night.
Top Review by Chef Nick #2
I initially mashed the potato and was not pleased with the consistency of the soup, so I added more chicken broth (4 Cups) and peeled a 16 oz baked potato and chopped it to add some chunky potato. I agree with the reviewers who did not mash the potatoes completely. Wish I had read the reviews before I started. Instead of regular breakfast sausage, I used a hot and spicy sausage (Jimmy Dean) and used a white Vermont cheddar cheese. To perk it up, I added a tbsp of rosemary and garlic seasoning mix along with about a tsp of black pepper and 4 chopped green onions. We are serving it today in our restaurant (its cold and rainy) and should be a nice lunch.
- 1 lb low-fat breakfast sausage
- 5 -6 cups russet potatoes (peeled and chopped)
- 2 (14 ounce) cans chicken broth
- 3⁄4 cup sweet onion (chopped)
- 1 (12 ounce) can evaporated milk
- garlic powder
- cracked pepper
- 2 cups 2% cheddar cheese (shredded)
Directions See How It's Made
- 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.