Tis the season for...SOUP! I love the comfort of a warm bowl of soup on a cloudy and cold evening. Plus, you HAVE to have warm bread with soup, and that's really my downfall. I love fresh warm bread/rolls/breadsticks.
This is a family recipe. I first had it this past Summer after I had my emergency surgery for my ectopic pregnancy. My cute sister-in-law brought it. Yes, it was summer, but I was in need of some real comfort. I don't think soup has ever tasted so good. It warmed my soul and filled my stomach with food that I hadn't had the emotional energy to eat up to that point.
This is also a pretty fast soup to pull together. Your family will love it this cold season. Especially on those evenings after a hectic day of shopping.
Enjoy!
{CHEESY POTATO & ITALIAN SAUSAGE SOUP}
1 lb. Italian seasoned sausage, browned
3 c. chicken broth
4 c. red potatoes (cleaned & cubed)
3 T. butter
1/4 c. flour
1 1/2 c. milk
8 oz. Velveeta cheese
1/4 tsp. pepper
1/4 c. sour cream
In a large stock pot combine chicken broth & potatoes, bring to a boil and then reduce. Allow to simmer until potatoes are tender about 20 minutes. (this would be a good time to brown the sausage)
In a separate saucepan melt butter and stir in flour. Cook for 1 minute until four is fully incorporated. Slowly whisk in milk and allow mixture to thicken over medium heat. Add Velvetta cheese and pepper. Stir until mixture is melted and mixed to a smooth consistency.
Add the cheese mixture and cooked sausage to the broth & potatoes. Warm through for about 5 minutes. Just before serving, mix in sour cream.
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