OH, How I love soup weather! It is officially cold enough in Texas to begin enjoying some of my favorite soups. I found this recipe in a Quick Cooking magazine back in 1999 and I love it! The wonderful flavor of smoked sausage, combined with a thick chunky blend is amazing. I have had an extra busy week at work, because I am in the process of opening a new surgery center. We are scheduled to open next week and there is so much to do. I love new challenges, so the learning process has been great. I have been getting home so much later then normal, that I have been making a lot of quick recipes this week. Sausage potato soup is a simple recipe life-saver.
1/2 pound fully cooked sausage diced
6 medium potatoes, peeled, and cubed (peeled optional)
2 cups frozen corn
1 1/2 cups chicken broth
1-2 celery rib sliced
1/4 cup sliced carrot
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups milk
2/3 cups shredded cheese
Fresh cilantro or parsley optional
1. In a large saucepan, brown sausage and drain. Set sausage aside.
2. In the same pan, combine potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
3. Add milk, cheese, parsley, and sausage. cook and stir over low heat until cheese is melted through.