Chicken Sausage Herb and Potato Soup Recipe

Chicken Sausage Herb and Potato Soup Recipe
I could have named this soup "Creamy Warm Comfort Soup," since it is all of those things. That would have described it without naming ingredients. When the weather is chilly, and sometimes when it is too hot to eat much of anything, I need my soup. Sometimes the broth is tangy with vegetables and tomato. Chicken broth is a winner, especially if I am feeling a bit off of my game. However, for comfort, nothing beats a creamy soup.

If you are getting to the end of your carton of La Terra Fina Chunky Spinach Artichoke and Parmesan Dip, and you want something different to do with the last of the carton, try making this soup. Like so many soups, this soup was designed to use what I had in my fridge. What a glorious combination it proved to be!

Amylu makes a delightful Apple and Gouda Cheese Chicken Sausage. I had too many sausage links thawed out, since I had already thawed Sweet Italian Chicken Sausage. Oops, forgot about that! What could I do with that lovely Amylu sausage? Letting It go bad and grinding it in the garbage disposal is not an option when Amylu's sausage is so tasty and good for you. These little beauties have only 110 calories and 5 grams of total fat per sausage link. Each link packs a walloping 13 grams of lean protein.

There were other taste treats hanging out in the fridge. I had leftover fresh crimini mushrooms and curly green parsley, plus the rosemary that was still growing well in the garden. All of these ingredients combined to make a rich and delicious comfort food. I hope that you like this warm and luscious soup as well as my family and I did.

Chicken Sausage Herb and Potato Soup Recipe

Ingredients:

¼ - ½ teaspoon of fresh rosemary that is clipped into tiny pieces
2 cups red potatoes, peeled and cut in a medium dice
1 cup sliced Amylu Apple and Gouda Cheese Chicken Sausage (This was 3 links. You may substitute your favorite mild sausage.)
1 tablespoon butter
1-2 cups sliced mushrooms. (I used crimini.)
¼ cup finely snipped fresh parsley
1 cup La Terra Fina Chunky Spinach Artichoke and Parmesan Dip
1/3 cup Shredded Italian 5 Cheese Blend (I used Kraft.)
½ cup evaporated milk (I used a little cream, about ¼ cup, as part of the milk.)


Method:

In 2 cups of water in a medium sauce pan, add the fresh rosemary, potatoes , and half of the sausage. Bring this to a boil and cook uncovered over medium-high heat for 15 minutes. The mixture will boil. Gently mash the potatoes. There will still be chunks, but the water will become starchy. Add ½ cup water, the butter, the rest of the sausage, and all of the mushrooms. Cover the pan and cook on low for 10-15 minutes, stirring occasionally to keep it from sticking. Stir in the dip and the cheese. When you measure the dip, spray the measuring cup with non-stick cooking spray. The dip will fall right out into the saucepan! Then, slowly add the milk while stirring. Check for seasonings. Add salt and pepper to taste, then heat the soup until it is your desired temperature. This makes about 6 cups of soup.


Serve this soup with grilled cheese sandwiches. Use a hearty sourdough or rye bread grilled in extra virgin olive oil. You can also grill shredded cheese or thinly sliced tomato, onion, and summer squash in a fresh flour tortilla for a lighter version of the grilled sandwich. Whichever sandwich that you serve it with, enjoy your soup and sandwich.



You Should Also Read:
Grilling Your Perfect Sandwich for a Recipe
Melted Mixed Cheese Sandwich Recipe
Florentine Vegetarian Sandwich Ideas

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Content copyright © 2018 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.