THE BEST CREAMY SAUSAGE & VEGETABLE POTATO SOUP

the best creamy sausage & vegetable potato soup

Soups on!! I love me a good ol’ soup this time of year. Today on Divas Can Cook we’re making this creamy sausage and vegetable potato soup! It’s as hearty as they come! If you’re looking for a quick and easy soup that comes together in under 30 minutes this is the one!  Using breakfast sausage, chicken broth, fresh onions, garlic, and cream cheese, leaves you with one flavorful well-seasoned soup that is downright addictive! This soup is gone the very same evening that I make it! Pair it with some yeast rolls and you’ve got an amazing dinner for a raining day.

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THE BEST CREAMY SAUSAGE & VEGETABLE POTATO SOUP

Every Fall my family and I (including the in-laws) go camping for a week. It’s something we’ve done for over 16 years, and now that I have kids it makes it even funner (that’s so a word so don’t even)

I’m always trying to think of little traditions to sprinkle in for my boys. There’s the nightly smores bonfires, Fall crafts, hiking scavenger hunts, tent building and of course, the “camping soup”!

Visual learner? Watch me make this creamy sausage & vegetable potato soup from start to finish! 

Every Fall my family and I (including the in-laws) go camping for a week. It’s something we’ve done for over 16 years, and now that I have kids it makes it even funner (that’s so a word so don’t even).

I’m always trying to think of little traditions to sprinkle in for my boys. There’s the nightly smores bonfires, Fall crafts, hiking scavenger hunts, tent building and of course, the “camping soup”!

creamy sausage & vegetable potato soup

I always make a big ol pot of some kind of soup when we’re camping. We just got back a couple of weeks ago from our camping trip and the soup I made this year was this creamy sausage and vegetable potato soup!

They loved it! Well, all but Ethan who surprisingly isn’t a fan of anything potato other than french fries all of sudden. This soup is so simple ya’ll. It comes together really fast and is downright comforting. I love that I don’t have to pull out any spices other than salt and pepper.

Yes, really. As much as I love spices, I can appreciate not having to pack them for camping. The savory sausage, chicken broth, fresh onions, garlic, and cream cheese does all the work in creating one tasty, hearty soup!

Pair this creamy sausage and vegetable potato soup up with some toasted french bread, and you’ve got something going on honey! Perfect meal for a Fall evening!

The mountains for a weekly family camping trip and I love it you guys ain't got to hear about no Roblox know fortnite none of that the boys are in nature and totally entertain which I love and of course all of our family traditions like the mattress more fire and the soup every year I make asleep in this line made this year this creamy sausage and vegetable potato soup and I cannot wait to get back in shape with the guys

 okay we're going to start with our Russet potato pie cookies in the microwave now they are nice and solve for going to go ahead and to scoop he's out into a large will make sure they're hot when you're doing this you can use like a pot holder to hold them because these things were very very hot I'm like oh my God because we only want those in our sleep right next to add in some cream cheese I like to work in a little small pieces like this I just find that makes it really easy to kind of doing the chi drop it off in there now just throw it up a little bit like that it's going to be like really really really thick okay but if your potatoes are hot it should be pretty

easily okay that looks wonderful just like that you can get your potato masher to kind of match them up a little bit more that really helps out a lot in there it is like that perfect that is as good as it's gonna be alright okay now we're going to move on 2 hours. I'm using a ground turkey breakfast sausage and you can really use any kind you want just make sure that is not like a maple flavored or something like that he is one regular mild sausage and you can use ground beef but you got a whole bunch of flavors and spice and stuff into it and it's perfect drain off that excess degrees and then we are going to move on to our next step or I'm going to get a little pot in I'm going to add in some onions pop like that and I almost forgot my olive oil.

Having a bit of fun with all the salt a that they are tender and they were going to add in our garlic all right and we're going to cook on a garlic until it is nice and fragrant and smelling all good and stuff that is our cue to add an hour chicken broth. They're right into the pot and that's why we don't have to add in a whole lot of spices spices because you know it's so flavorful with the sausage and chicken broth and garlic and onions okay so now we're going to add an air potato makes you go ahead and place it right into that hot pot broth and it's going to melt down and give us the creamiest dreamiest soup ever oh my gosh it's just so but yeah go ahead put that right into that hot bra just like this and then go ahead and just start up and you will see it will begin to come and casino meltdown get your potato masher to further match it up a little bit of potatoes

you know in there at like it to be all creamy and smooth I like it to have little chunks of tomato tomato potato Madden are frozen vegetables and this will pretty much heat up really really quick and it's hot so just go ahead and dump that right on in and then started up a little bit to add in our sausage and really guess that's it you don't have to add any seasonings no garlic powder at though is a little bit of black pepper because I kind of like it to be a little preparation a little bit but that's it I'm not going to see all those flavors dancing together and love each other and now we are. It kind of reminds me of that chicken pot pie soup I made but it is I like this one better I do like this one that hurts so good so creamy and Hearty what if you can garnish it with some cheese chives and green onions it's whatever floats your boat do you know but that's it I hope you guys enjoyed this video thank you so much for watching and don't forget to hit that notification bells and you will know when I post new videos hi guys I'm Mario Batali in on this episode floor in the kitchen I want to share with you my loaded potato soup I have been getting the requested to make the soup for so long and don't know why I never did but it is to die for it is so incredibly easy if you would love a loaded baked urgent and I mean it's cold outside

I would eat this and I have it in the middle of July so I have no excuses the point is it's really good it's really comforting a little goes a long way everyone loves it I've got to meet a person doesn't love it because it's just that rich in bacon e and potato me and really delightful now they are going to start off with a potato that has some Yukon Gold that I died since you about a half inch or so pieces I'm guessing bacon chopped onions butter flour a custom chicken stock some milk and you are going to need a few additional ingredients which we will get to in just a little bit but for now let's get started shall we I got a big Soup pot and I'm going to preheat over about medium-high heat now I need to cook up my bacon first so you can do you can you can cook your bacon in the oven first and then crumble and I just find it easy to just do it all in one pot and it's the pus out super hot yeah but don't worry once it starts a Sizzle and gets really hot the bacon

will start to render its path it'll start to get really nice and crispy it once it's nice and crispy I'm going to get it out of here using The Wooden Spoon Bacon's nice and crispy and just getting it out of the pan out of my big pot using the spotted spoon now normally normally I'd say used some of the leftover Bacon Fat to make you ruler to cook your onions in I don't do that because I find that if you do that then the bacon flavor just starts to be a little bit overpowering so what I do is I get rid of the Bacon Fat you can keep it in the fridge of solidifies and you can keep it to roast potatoes in which case all will be well with the world and you be forever grateful because it is amazing but for today I'm just going to get this out onto the dirty Bowl in the dirty Bowl in that same pot with a little bit of fat man maybe like a teaspoon or so but not much I am going to add my butter because I'm in love with a lot of butter but remember this is a really rich soup a little goes a long way and I want to sautee my onions and butter

and then I also need butter to make a roux so kill two birds with one stone becomes life and translucent I'll take a bow tie say 2 to 3 minutes then before minutes just keep an eye on it neither looking good and my flower now this is what's going to help thicken and potatoes will help thicken a soup as well but you need to make a roux in order for us to be really thick and creamy and just gorgeous and you just cook it for about a minute I want to make sure that you don't see any raw flour anywhere in this is perfect give it a few more seconds that gets rid of any of that raw flour taste it smells so good already because I could smell the bacon and onions and the butter cooking together is like a match made in Food Heaven at this point I am going to add in my chicken stock which as you know I use my TalkBass whatever it's called when you get the Spoonful of that and make sure you always use a low sodium because you want to make sure to control as much of the salt as possible and then I added some whole milk now a lot of people there so many different variations of the soup really there's no one way of making it but for me this is my preferred concoction I suppose an app to read this I am going to add my potatoes once everything comes to a simmer you want everything to simmer together for about 15 minutes the potatoes should be tender but should they should still retain their texture just a little bit and their shape otherwise it just kind of like the disintegrating for nothing so let that simmer if I come up to a gentle bubble and then let it simmer on medium for about 15 minutes or until the potatoes or back tender my soup has been simmering for about 25 minutes it took a little bit longer because my potatoes are a little bigger and they should be but all is well with the world that potatoes are tender but they still retain their shape and similar texture at this point I have tasted this for seasoning

I do think you need quite a bit of seasoning at least definitely a lot of pepper because I love black pepper with any potato and then a good pinch of salt not too much because we are going to be adding the cheese in here that ass turn just to stir it in smells phenomenal and now I'm going to add in the sour cream you there's so many ways you can do this you can omit the sour cream and just added on top if you want to I think it adds a richness you cannot replace when am I bringing back in whatever is left over for me picking at it and then this is optional you can serve in the soup I like to do it right in because I just love the flavor of some green onions and then some sharp cheddar that I have graded you want a good cup and a half or so I'm going to reserve a little bit for the top but I want a good cop and a half right into the street and this is what's going to give you so much incredible richness and then just kind of stir the sin and you want to just simmer this for about 5 minutes or until the cheese is fully melted but you don't want this to boil just want to see more it slowly just to melt the cheese and two kind of heat up the sour cream and now look at that texture it is just a phenomenal us go for a few minutes and then we are ready to service baby look at that.

Just look phenomenal again turn it off the heat and I'm standing and waiting that is just gorgeous look at that beautiful texture the bacon the potatoes you can still see that they've got good shape and then I just needed a little bit more she just a little bit more cheese just a little bit sprinkled on top to sprinkle some more green onions on top extra bacon sour cream whatever your heart desires and then I kind of just like to do that so that I can start to melt and then as I eat it don't like pools a little bit oh my word it is just so delectable so rich so fabulous it is like a baked potato with all the fixin's in soup form I can't even tell you I would have said who's really hot is good enough to bring you to tears because you're eating a scorching hot and that to me is it the sign I hope that you try this I hope that you love it and I hope that if you have been requesting this for a long time that this is exactly what you are looking for Laura in the Kitchen will have the recipe to bring for you all ready for you to take it go to grocery store that you can green make it and I love it I promise I will put my name on it with me and I'll See You by