Good Morning Lovlies. Today, by saying 'guest post', I actually mean I just signed on to my mom's blogger and stole a post of her's from last week because it looks o-so-yummy and I wanted to share. So make sure you pop over to Knit One, Raised 4 and say hello, so she really wouldn't mind that I stole her post! Thanks mom, and you can go ahead and plan on making this when we are home for Christmas!
Creamy Sausage and Potato Soup
My good friend Karen gave me this recipe and said it would be perfect for a hearty meal at The Farm. She was so right!
Below is the recipe as Karen gave it to me, but being the non-measuring, use what I have on hand, dump it in and stir kind of cook that I am, a few modifications ended up in my pot.
1 pkg. hot italian sausage
1/2 lb. ground beef
3/4 c. diced onion
3/4 c. shredded carrots
3/4 c. diced celery
3 c. chicken broth
4 c. diced potatoes
1/4 c. all-purpose flour
8 oz. American cheese, cubed
1 1/2 c. heavy whipping cream (or half and half)
3/4 tsp. salt
1/2 tsp. pepper
1 tbsp. fresh basil or 1 tsp. dried
1 tbsp. fresh parsley or 1 tsp. dried
4 tbsp. butter, divided
1/4 c. sour cream
1. In a 3 quart cast iron pot, brown the ground beef and sausage; drain set aside.
2. In the same saucepan, saute onion, carrots and celery in 1 tbsp of butter until vegetable are tender, about 10 minutes. Add broth, potatoes and meat; bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender.
3. Meanwhile in a small skillet, melt remaining butter. Add flour; cook and stir 3-5 minutes or until bubbly.
4. Add to soup; bring to a boil. If soup is not thick enough, make a slurry of cold water and flour; shake well so there are no lumps. Add to soup and boil gently. Cook and stir 2 minutes, then remove from heat. Let cool for 5 minutes.
5. Add cheese, heavy whipping cream (or half and half), salt, pepper and herbs; stir until cheese melts. Take sour cream and blend in a bowl so it is not so thick; blend sour cream into soup.
*I used link sweet Italian sausage cut in bite size pieces, cheddar instead of American cheese, diced the carrots instead of shredding and added a few dashes of cayenne to get a nice amount of heat. I also just dolloped the sour cream into each bowl instead of blending it in the pot, just because I thought it would look pretty.
A nice hunk of BEER BREAD with an assortment of local honey, butter and jams completed the meal.
Don't you just want to build a fire and pour a big glass of red wine to get cozy with this meal? I know I do. Thanks Mom! Have a great Wednesday everyone!