On Sunday I made soup but didn't eat any until
last night. I have a lot of potatoes I wanted to
use up so I thought I'd make some kind of potato
soup. I consulted numerous recipes and decided to
take the best ideas from each and add my own.
I call it Baked Potato Soup with Corn and Sausage.
First I took 6 large potatoes and baked them.
)I had got a peck of them on sale at the farm market I go
to. The sign said they were white potatoes but they
didn't look like any white potatoes I had every seen.
The skin looks more like russets but the shapes were
not the typical longish oval shape of russets. They were
more round but also very lumpy and uneven. I'm treating
them as though they're russets. The flesh seems to have
the same texture as russets an not the more waxy texture
of what I think of as white potatoes.)
While the potatoes were baking I browned up a 1 lb. package
of Bob Evans hot bulk sausage. Then I added to that about
2 cups of processed onions (sweet) and cooked that awhile
until the onion started to carmelize slightly. (I always
"process" my onions in the food processor as I don't like
noticeable pieces of cooked onion in my food. I hate the
texture of cooked onion, unless it's browned and crisp. I
buy a bunch of onions and process up a whole mess of them
at one time and put them in freezer containers for future
cooking. Saves lots of time and energy and washing the
food processor.)
Once the potatoes had cooled I cut them into chunks, leaving
the skin on, and threw them into the big pot. Then I added the
sausge and onion. Then I put in a large can of corn, liquid
and all. (I've started using the liquid in the last year or so
because it's perfectly good corn-flavored water and I'm going to
add water anyway in most cases where I use corn.)
Then I added 2 cans of Campbell's chicken broth and 2 cans of
water. I wanted more liquid so I added 2 corn-cans of water also.
Then I simmered it all for about 1/2 hour. After turning off the
heat I added about 1 pint of sour cream and 1 8 oz. bag of shredded
cheddar cheese. I stirred it up well and then when it was cool
I put it in the fridge.
Had a big bowl of it with some good Breadworks Tuscan bread
for dinner last night. It was delicious.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]