Cheesy Sausage & Potato Soup. Get Cookin' with Hillshire Farm Dinner Recipes. Send the best gourmet food gifts online from The Swiss Colony. Remove from heat and drain cooked sausage on paper towels then transfer to.
Once you've gotten the hang of this recipe, try changing up the fillings.
Stir in the undrained tomatoes and the heavy cream.
Stir in cooked rice and tomatoes, and.
You can cook Cheesy Sausage & Potato Soup using 11 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Cheesy Sausage & Potato Soup
- Prepare 2 lbs of russet potatoes (cut into 1” cubes).
- You need 1 lb of smoked sausage (cut into 1/4” slices).
- It's 6 Oz of cream cheese (softened).
- You need 8 Oz of cream of celery soup.
- You need 2/3 envelope of onion soup mix.
- You need 2 cups of white cheddar cheese (shredded).
- Prepare 1 tsp of Cajun seasoning.
- You need 2 cups of water.
- Prepare 1 1/2 cup of milk.
- You need 1/4 cup of heavy cream.
- You need of 1 medium jalapeño (sliced, optional).
Virginia Willis' Cheesy Sausage Breakfast Casserole for FoodNetwork.com Not long ago a Southern breakfast was a massive meal of eggs, grits, fried country ham or bacon and buttery biscuits. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring. Place potatoes in a large saucepan and cover with water.
Cheesy Sausage & Potato Soup instructions
- Place potatoes at the bottom of the slow cooker with 2 cups water..
- In a medium bowl blend cream cheese, cream of celery soup, onion soup mix, cream, jalapeño (optional) and cajun seasoning. Pour the cheese mixture over the potatoes and stir to combine..
- Cover and cook on low for 5-6 hrs..
- After 3 hrs, add sausage, stir and continue cooking for remainder..
- After checking to make sure potatoes are cooked through, give it a good stir. Add milk and cheddar and continue to stir until well combined. Cook an additional 30 minutes on low..
- Top with more shredded cheese if desired and serve..
Stir in onions, mushrooms, and garlic. Pour in chicken broth, tomato sauce, and diced tomatoes; bring soup to a boil. Heat large oven-safe skillet on medium. Add oil to skillet, then onion, red pepper, and thyme. Wrap a sausage strip around each andouille slice; securing with a toothpick.
