![]() Using a potato masher or spatula, roughly smash about half of the potatoes in the pot. Cook for 10 to 15 minutes, until potatoes can be easily smashed against the side of the pot with a fork.Ĥ. Add the potatoes, celery, and chicken broth, and bring to a simmer. Add onions to the pan and cook until they just begin to turn translucent around the edges, and then add the garlic and cook until it’s golden and smells amazing.ģ. Once browned, use a slotted spoon to transfer the pieces to a bowl and set aside.Ģ. You want the sausage somewhat tender, not crispy in the soup, and if the fond (the little cooked-on bits in the pot) turn too dark, it can add a burnt flavor and color to your soup. As tempting as it is to sear them really dark, don’t go overboard. In a large Dutch oven or pot, lightly brown the diced sausage in olive oil. (Scroll to the recipe card for complete instructions and printable recipe.)ġ. I also recommend grating your own cheese rather than using pre-shredded bagged cheese because the anti-clumping additives added to bagged cheese can prevent it from melting completely smooth. The higher fat, the richer the soup will be. Use whatever percentage milk you have on hand. Milk and cheddar cheese: Adding milk and cheese to the roux creates a thick and glorious cheese sauce that gets stirred into the soup.Butter and all-purpose flour: This soup is thickened with a roux made of butter and flour.Chicken broth: You can use homemade chicken stock if you have it, but this soup is just as fantastic with the canned stuff.Rather than slicing the sausage into rounds, for this recipe, we’ll dice it into small chunks so you get sausage in every bite of the soup. Any type of smoked sausage or kielbasa should work, including chicken/turkey smoked sausage, but I prefer a beef/pork blend. Smoked sausage: You can usually find smoked sausage in the deli meat and cheese aisle near the hot dogs.If you end up with a bit more than the 3½ cups called for, feel free to use them. This is about 2 medium-to-large russet potatoes. About 2 russet potatoes: The recipe calls for 3½ cups of potatoes.
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