I made this last night for dinner, and it was pretty good. I used about 2 tbsp butter to saute my onions, and added about 1 tsp minced garlic. I also tossed in my sausage with this mixture to cook it up some and release some of it's flavor - it smelled divine. I used 8 small-medium potatoes cubed, but probably could have used another 2 or 3 after seeing what I had once they were crushed. I used a 32 oz carton of reduced-sodium chicken broth and after adding it, felt there wasn't enough liquid to cook the potatoes, so added maybe another cup of broth - a mistake. By the time the potatoes were cooked and crushed, the soup didn't thicken, even with the cheese added. I wound up mixing about 3 tbsp cornstarch with 1 (12 oz) can evaporated milk (2% lowfat) and using that to thicken the soup. It was very thick, which was fine for my husband - he loves it that way. My son liked it, but doesn't care for smoked sausage, so ate all but the meat. All in all it was a very good soup, and will add it to my list of regulars. It was nice to have a change in pace for meat - we usually stick to pork chops, chicken breasts and ground beef. The sausage was a different but good choice. Next time I might try using red potatoes, and making a roux with butter and flour, and adding my milk to that, then the milk mixture to the soup. The crushed potatoes give it a strange texture - not bad, but not as smooth as I would have liked.
Was this review helpful?
2 users found this review helpful
I made this last night for dinner, and it was pretty good. I used about 2 tbsp butter to saute...