Potato Sausagechristmasconfetti Soup Recipes

Steps:

• In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.

Steps:

• 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.

Steps:

• In heavy skillet, on med heat, cook sausage until browned.
• Add celery, onions, and carrots;,cook and stir for 2 minutes.
• Add thyme, basil and salt.
• Add flour and stir until mixed.
• Slowly add the chicken broth and water, stirring until the mixture comes to a boil.
• Add potatoes; cover and simmer for 20 minutes, until potatoes are tender.
• Puree 2 cups of the soup in a blender, (careful, it's hot).
• Return the pureed soup to pot and add milk and peas.
• Cook until the peas are hot, about 5 minutes.

Steps:

• Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
• Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
• In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

Steps:

• In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
• In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Steps:

• Using a large saucepan, brown onion in butter.
• Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
• Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.
• Let soup sit for approximately 5 minutes in order to thicken and then serve.

Steps:

• Simmer the potatoes, onion, salt and water for 20 to 30 minutes until the potatoes are very tender. Do not drain. Mash it all up in the pot.
• In the meantime, cook the sage sausage in a skillet, breaking up large pieces. Drain fat.
• Add the milk, cream, sage and the cooked sausage to the potato mixture. Combine, stirring well to incorporate the additions.
• Heat 5-10 minutes.
• For Christmas soup, very thinly slice red pepper. For Confetti soup, mince various colors of bell peppers.
• Add parsley and bell pepper to soup; cook until peppers are just tender.