COMFORT ESSENTIALS: CHEESY POTATO/SAUSAGE SOUP

Comfort Essentials: Cheesy Potato/Sausage Soup image

I made this soup for my country-club ladies for Sunday brunch. They always seem to want to challenge me with something. Anyway I had been wanting some potato soup for some time, and this was my opportunity to make some. This will be on my Autumn/Winter rotation for this year. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Time 55m

Number Of Ingredients 18

Ingredients

PLAN/PURCHASE
4 slice slab bacon, diced
1/2 lb sausage, more on this later
1/2 medium yellow onion, diced
6 clove baked garlic, smashed
3 Tbsp flour, all-purpose variety
2 c chicken stock, not broth
1 1/2 c whole milk, slightly warmed
1 1/4 lb potatoes, yukon gold variety, diced
3/4 c cheddar cheese, sharp variety
1/4 c parmesan cheese, freshly grated
1 tsp creole spice, i prefer, tony chachere's, or to taste
1/2 c sour cream
1/2 tsp white pepper, freshly ground, or to taste
ADDITIONAL ITEMS
1 - 2 pinch cayenne, for kick
additional bacon and shredded cheese for garnish
1 Tbsp dry sherry, added at the end (recommended)

Steps:

1. PREP/PREPARE
2. There are all kinds of sausages out there... You could do Italian sausage, brats, turkey sausage, it is up to you. I am using some Johnsonville brats for this version. If the skin is rather thick, you might want to remove it; if it is thin, do not bother.
3. I dice my potatoes, but I do not peel them... I think it adds to the rustic nature of the soup. If you prefer your taters peeled, no worries.
4. If six cloves of garlic seem like a lot, remember that this is "baked" garlic, and therefore much milder. If you have never baked any garlic, here is an easy/peasy recipe: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4 Once you bake some garlic, I guarantee you will find a lot of great uses for it.
5. I am making this soup in a Dutch oven; however, any good pot will do nicely.
6. Dairy-based soups do not freeze very well. When they defrost, they have a tendency to separate, and taste grainy. But, there is a way around this, make the soup, but do not add the milk, sour cream, or cheeses. Freeze in a good container. When you bring the soup out, let is defrost on the countertop, then add to a pot over low heat, and gently stir in the dairy elements. You will have a great fresh-tasting soup, with a minimum of cooking. FYI: The unconsumed soup, should last in the fridge for 3 - 4 days. Just keep it tightly sealed.
7. The best way to smash up a bunch of baked garlic, is to place it on a cutting board, sprinkle with a bit of salt, and then mush it up with the side of a kitchen knife, or Santuku
8. Gather your ingredients (mise en place).
9. Place the diced bacon in a pot over medium heat.
10. Cook until nice and crisp, about 5 - 7 minutes.
11. Remove the bacon with a slotted spoon, and reserve.
12. Cook the sausages in the bacon grease, until browned, about 3 - 4 minutes.
13. Remove the sausage and reserve with the bacon.
14. Remove all but 2 tablespoons of the bacon grease from the pot, and add the onions.
15. Cook over medium heat until they begin to soften, about 3 - 5 minutes.
16. Add the garlic, and cook, while stirring, for 1 minute.
17. Add the flour, and cook , while stirring, for 1 minute.
18. Add the stock and milk, then cook, while stirring, for 2 - 3 minutes.
19. Add the diced potatoes, bring the pot up to a simmer, and allow to simmer, while occasionally stirring, until the potatoes begin to soften, and the soup thickens, about 12 - 15 minutes.
20. Add the cheeses to the pot, and stir until they have melted, about 1 minute.
21. Add the bacon sausage, and sour cream, and allow to simmer for an additional 1 - 2 minutes.
22. While the soup is simmering, add the white pepper to taste.
23. Chef's Note: If you are adding the optional Cajun spice, and cayenne, do so now.
24. PLATE/PRESENT
25. Serve while nice and warm with oyster crackers, or toasty bread. Enjoy.
26. Keep the faith, and keep cooking :-)