In a large pot brown the sausage, breaking it up as it cooks. Peel and dice the
potatoes, carrots and celery. Drain the sausage and set aside for later.
In the same pot combine the chicken broth, potatoes, celery, carrots and seasonings,
and bring them to a boil. Reduce the heat, cover and simmer for 20 minutes until the
vegetables are tender. Mash the vegetables with a potato masher, leaving some
potato chunks, and then add the corn.
Add the milk, cheese and sausage. Cook and stir over low heat until the cheese is
melted and the soup is heated through.
potatoes, carrots and celery. Drain the sausage and set aside for later.
In the same pot combine the chicken broth, potatoes, celery, carrots and seasonings,
and bring them to a boil. Reduce the heat, cover and simmer for 20 minutes until the
vegetables are tender. Mash the vegetables with a potato masher, leaving some
potato chunks, and then add the corn.
Add the milk, cheese and sausage. Cook and stir over low heat until the cheese is
melted and the soup is heated through.
| Sausage and cheddar, too! |
1/2 pound of ground sausage
6-8 potatoes
2 cups of frozen corn
3 can of chicken broth
1 stalk celery
3 large carrots
1 clove garlic, pressed or minced
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1 & 1/2 cups of milk
2/3 cup shredded cheddar cheese
6-8 potatoes
2 cups of frozen corn
3 can of chicken broth
1 stalk celery
3 large carrots
1 clove garlic, pressed or minced
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1 & 1/2 cups of milk
2/3 cup shredded cheddar cheese
| The Soup Chef presents ... Cheese Sausage Potato Soup at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Soups | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
