*plus an unrelated note from Heather at the end*
“So, is it cold enough for ya?” I don’t think I’ve made it through a winter in my entire life without hearing this lamest of questions at least once. I just smile and nod at the crazy person as I move along. “Cold enough” implies that one looks forward to frigid temperatures. Anyone who’s spent more than five minutes with me during the winter knows I detest cold and snow, and probably thinks I’m less than sane for living north of the Mason-Dixon line my entire life, despite the weather. I couldn’t really argue with that.
We’ve actually had a rather mild winter in the Gettysburg area so far, but it’s still been cold enough to warrant some hearty, comforting soup to warm the bones as well as the soul. This simple Smoked Sausage Potato Cheese Soup is perfect for busy, chilly days. Peel a few potatoes, chop a carrot and toss everything in the slow cooker in the morning and let it cook all day, then finish the last step just before supper time. Pair with a tossed salad and maybe some crusty rolls for an easy-peasy winter meal. Simple, yet satisfying.
My potato preference for this is Yukon Gold, but any kind will do. Any fully cooked sausage can be used, and you can also use a different cheese. I think bratwurst with swiss cheese sounds really good, but I haven’t tried it yet. Reheats nicely, if you’ve got any left over – keep in the fridge and use within a couple days. Freezing not recommended – texture will be affected.
Smoked Sausage Potato Cheese Soup Recipe
makes about 4 quarts
1 pound fully cooked smoked sausage
8 medium potatoes, peeled and cut into 1/2 to 3/4 inch chunks
1 large onion, peeled and diced
1 1/2 cups frozen sweet corn
1 1/2 cups peeled carrots, sliced 1/4 inch thick
1 large clove garlic, peeled and minced
1/4 teaspoon black pepper
pinch of dried thyme
1 large or 2 small bay leaves
4 cups chicken or pork stock, preferably homemade
1 cup evaporated milk
2 cups shredded sharp cheddar cheese
Halve the sausage lengthwise, then slice about 1/4 inch thick.
Combine everything except the evaporated milk and cheese in a 6-quart slow cooker.
Cover and cook on HIGH for 5 to 6 hours, or on LOW for 8 to 9 hours.
Stir in evaporated milk.
Sprinkle cheese over top of the soup. Stir gently until the cheese melts into the soup and mixes well throughout.
Serve hot. Refrigerate leftovers promptly.
Bobbie Laughman is a part-time elder caregiver, part-time administrative assistant and part-time dreamer of warm toes. She cooks and writes and bundles up well in the Gettysburg, PA area. Follow Bobbie on Pinterest, subscribe to her blog or send a message to Bobbie@Home-Ec101.com.
I’m very grateful that Bobbie sent this over last night. I didn’t want to not post this week, but the kids and I were rear-ended yesterday afternoon. We were all checked out at the ER and other than being extremely sore and cranky, we’re all okay. I want to thank the extremely nice staff at N&D Wireless, a local business, for letting the kids and me wait in their store while everything was sorted out. The ambulances (not for me or the kids and as far as I know, the other people are okay, too) and police took up most of their parking lot for a good hour. They helped entertain my shaken up kids and were just generally kind. They didn’t have to let my wound up kids go nuts in there for as long as they did, but that kindness meant a lot, I was pretty rattled. I’m going to be a complete slacker this weekend and hopefully attack Monday with all of my usual spite and enthusiasm. Have a good weekend and hug -yes, hug- those you love.