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 lb of hot sausage for regular, but I’m not sure what that will do to the flavor.)

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