autumn essentials: potato, bacon & sausage soup
This is a kicked up, version of potato soup that is easy to make, and tastes so yummy. It is the perfect cold-weather, comfort-food, Autumn dish. Instead of cubed potatoes, we will be using hash brown potatoes, and to give it a bit of kick, I’m using andouille sausage; however, the choice of sausage is totally up to you. With cooler temps on the way, there is nothing more satisfying than a warm bowl of potato soup, by a nice comfy fire... And do not forget a glass of wine, or two. So, you ready… Let’s get into the kitchen.
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For autumn essentials: potato, bacon & sausage soup
- PLAN/PURCHASE
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3 - 4 sliceslab bacon, diced
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1/2 mdyellow onion, finely diced
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1 clovegarlic, minced
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8 ozandouille sausage, cut into medium cubes
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2 cchicken stock, not broth
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1/2 ccorn, fresh or frozen
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8 ozhash browns, fresh or frozen
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1/4 tspcajun/creole spice, i prefer tony chachere’s
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1/4 tsppaprika, sweet or hot, your choice
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salt, kosher variety, to taste
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black pepper, freshly ground, to taste
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2 ozcream cheese, room temperature
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2 ozgruyere, freshly shredded
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1 Tbspflour, all-purpose variety
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1 cwhole milk
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1/4 csour cream
- OPTIONAL INGREDIENTS
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hot sauce, i prefer frank's
How To Make autumn essentials: potato, bacon & sausage soup
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1PREP/PREPARE -
2Gather your Ingredients (mise en place).
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3Add the chopped bacon to a heavy-bottom pot over medium heat.
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4Cook until the bacon renders its fat, and begins to brown, about 6 - 8 minutes.
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5Add the diced onions, and the sausage to the pot.
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6Cook until the onions begin to soften, and the sausage begins to slightly brown, about 7 – 8 minutes.
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7Add the garlic and stir until fragrant, about 60 seconds.
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8Add the chicken stock and bring up to a light, light simmer, over medium-low heat, about 2 – 3 minutes.
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9Chef’s Tip: Just remember, as soon as you add the liquid, the browning process will stop. Since that browning adds flavor, make sure that you like how the ingredients are browning.
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10Chef’s Note: Use a wooden spoon to scrape up any brown bits (fonds), that have developed on the bottom of the pot.
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11Add the corn, and stir to combine.
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12Add the hash browns, and stir to combine.
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13Season with the Cajun/Creole spice, paprika, salt, and pepper.
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14Chef’s Tip: Most Cajun/Creole spices are very distinctive, so my suggestion is to add that item first, give it a taste, and then decide what else it needs.
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15Bring the mixture up to a light, light simmer, and allow the mixture to simmer, stirring occasionally, for about 15 minutes.
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16Add the cheeses, and stir until they melt into the soup, about 2 - 3 minutes.
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17In a small bowl, whisk the flour, milk, and sour cream together
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18Chef's Note: If you are adding the hot sauce whisk a dash or two in with the milk/flour mixture, before adding it to the pot.
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19Add the mixture to the pot.
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20Bring back to a light, light simmer, and stir until it thickens, about 8 – 10 minutes.
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21PLATE/PRESENT
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22Serve while nice and hot with some soup crackers, or crusty bread. Enjoy.
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23Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Autumn Essentials: Potato, Bacon & Sausage Soup:
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