Potato Sausage Soup

środa, 19 lutego 2014

Potato Sausage Soup

Time: 35 mins

Ingredients

  • 1 lb low-fat breakfast sausage
  • 5 -6 cups russet potatoes (peeled and chopped)
  • 2 (14 ounce) cans chicken broth
  • 3/4 cup sweet onion (chopped)
  • 1 (12 ounce) can evaporated milk
  • garlic powder
  • cracked pepper
  • 2 cups 2% cheddar cheese (shredded)

Directions

  • 1 Brown sausage and onion in dutch oven until no longer pink. (If using regular sausage, drain and wipe out bottom of pan.).
  • 2 Add chicken broth to sausage and onions and bring to boil.
  • 3 Add potatoes and simmer on med high for 20 mins or until potatoes are soft.
  • 4 Remove from heat and mash potatoes completely.
  • 5 Add evaporated milk and cheese and stir until cheese is melted.
  • 6 Add garlic powder and cracked pepper to taste.
  • 7 If you like a thicker soup, add a little cornstarch or flour for thickening.

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