Baked Potato & Sausage Soup
2 baking potatoes, baked and cooled
8oz smoked sausage, sliced 1/2" thick and then quartered
1/2 tbsp butter
1/2 a small onion, diced
2 tbsp flour
3 cups milk or chicken stock
3/4 cup frozen corn, rinse to thaw
1/2 cup shredded cheddar cheese (optional)
Fresh ground pepper, salt and onion powder, to taste
Cook sausage in dutch oven until brown; remove. Add onion to same pot and cook in sausage fat until soft. Add butter if needed in order to cook onions. While they are cooking, cut cooled baked potatoes up and mash with a fork. Once onions are cooked, sprinkle with flour, stir to coat and cook for a few minutes to cook off the flour taste. Gradually add milk or stock, stirring constantly to avoid lumps.
Continue to stir until mixture thickens, scraping the brown bits off the bottom of the pan. Add potato, sausage, corn and cheese to mixture and stir until cheese melts and everything is heated through. Add pepper, salt and onion powder and/or whatever other spice to suit your taste.
Do you know Paula Deen? She ranks right up there with The Pioneer Woman, in my book. Ben used to think she was really Mrs. Claus and Paula Deen was her alias. I made her wonderful Beer Biscuits to go with the soup. I usually half the recipe and bake 6 biscuits when it's just us. The hubs then eats the leftover biscuits for snacks.
4 cup Bisquick
1/2 cup sugar
1 12-ounce can of beer
2 tablespoon butter, melted
Preheat oven to 400 degrees. Mix all ingredients well. Pour into well-greased muffin tins. Bake for 15 to 20 minutes. Serve with honey butter. Makes 12 - 16 biscuits.
Honey butter: mix room temperature butter with honey in a 3:1 or 2:1 ratio, depending on your taste.