Sausage & Potato Soup

  • 2 lbs Tennessee Pride Hot Country Sausage
  • 5 lbs red potatoes, cut into roughly 1-inch chunks
  • 2 large sweet onions, chopped
  • 3 quarts (12 cups) water
  • 1 quart (4 cups) whole milk
  • 1 lb sharp cheddar cheese
  • 12 chicken bullion cubes
  • 3 tablespoons dried chives
  • 3 tablespoons dried celery flakes
  • 1-1/2 teaspoons salt
  • 1 tablespoon black pepper

Directions:

  1. In a large (2 gallon) pot over medium-high heat, brown sausage and onions until completely cooked, stirring occasionally. Do not drain.
  2. Add 1/3 of the potatoes and remaining ingredients except cheese. Bring to boil, then cook for 15 minutes.
  3. Add remaining potatoes. Bring back to boil, and cook for 20 minutes.
  4. Reduce heat to medium. Add handful of cheese, and stir until melted. Repeat until all cheese is added.
  5. Serve hot. Freeze leftovers in gallon bags.

(Too spicy? If you want to cut back a bit on the heat, you can use 2 quarts water and 2 quarts milk. You can also drain some of the sausage drippings, though you may need to add some additional salt. Or you can switch out 1 pound of hot sausage for regular, but I’m not sure what that will do to the flavor. UPDATE: Switching out a pound of hot for a pound of regular tastes just as good.)

And just because we took the time to figure it out tonight because we both totally stuffed ourselves silly on this (for the second night in a row) and wanted to know if we needed to start looking for some bigger pants…

  • Final Yield: 192 ounces (1.5 gallons)
  • Calories in the entire dish: 5,749
  • Servings (16 ounces): 12
  • Calories Per Serving: 480
  • Calories Per Ounce: 30
  • Obviously, all of these figures are estimations based on the suggested ingredients, amounts, and by using the extremely precise measurement method of eyeballing how much was in the 3-gallon pot when it finished cooking and going “Eh, looks like it’s about half full”.

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