Smoky Potato Cheese Soup
- ½ sweet onion, chopped
- ¼ cup margarine
- 2 cups chicken broth
- 8 red potatoes, cubed
- 1 lb. smoked beef sausage
- 8 ounces mild Cheddar cheese, shredded
- 8 ounces sharp Cheddar cheese, shredded
- 2 (12 fluid ounce) cans evaporated milk
- ground black pepper to taste
Sauté the onions in
butter or margarine in a large pan.
Add the chicken broth and the cubed potatoes. Slice the smoked sausage into bite size pieces, and add to the soup. Simmer over medium heat until the potatoes are soft.
Using a potato masher, lightly mash the potato mixture to break up the cubes a little bit, but not mashing as completely as you would for mashed potatoes.
Add the shredded cheese, and stir until melted. Stir in the evaporated milk. Season with black pepper.
Makes 8 servings
Source : allrecipes.com/Karin Christian
Things are getting cold around these parts and that begs for soup to be served. Soup is an excellent dinner for this family, it can easily be doubled, it is usually a meal in itself not requiring side dishes, and the kids all love it.
The original recipe called for baking potatoes, peeled and cubed, but I opted for red potatoes so I didn’t have to peel them. It also used Velveeta cheese, but we prefer real cheese as may have come up in one or two other recipes. This is one I have made in the past, although I don’t recall what I used then, this time I used a beef sausage. As sweet onions were on sale, but also the size of softballs, I only used ½ of one. Be careful with the mashing that you don’t get over zealous. My masher does a pretty thorough job, so I did between-smush-checks to see how it was going.