It's Time: Baked Potato Soup with Sausage and Roasted Peppers

When the dusky autumn skies become a steely grey. . . 

When the nip in the air becomes a definite chill. . . 
When there are more leaves on the ground than on the trees. . 

When the moisture in the air assaults your skin with tiny pellets. . . 

Then it's time. It's time for soup.

There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table all is well in our world regardless of what is going on outside.

Making soup need not be an all day affair. Purchased or homemade chicken stock or broth brings a soup together rather quickly. You could almost consider it "fast food." Certainly fast enough to make after a day at work. 

All good soups begin with an onion. Celery is a good, but not mandatory ingredient. For this soup you may want to begin with the potatoes. Often when baking potatoes for a meal, I'll include extras if I plan to make this soup in a day or two. Sometimes I "bake" them in the microwave. It feels like cheating but it works out fine. We are blessed to have wonderful sausage as a gift from my farmer father, but any good quality sausage works well in this recipe. You may choose to roast your own peppers or purchase them. I have a supply in the freezer for just such occasions. Feel free to substitute a can of chilies for the roasted peppers or leave them out completely. It will still be an excellent soup. The ingredients are simple; the soup nourishing. It's time. Let's make some tonight.

 Baked Potato Soup with Sausage and Roasted 
(For a printable recipe, click here.)

Bake four potatoes in a 400 degree oven for 45 minutes or in a microwave according manufacture's directions. Set aside.

Begin to brown in a Dutch Oven over medium heat:
1 pound of pork sausage 

Coarsely chop:
1 large onion
2 stalks celery

Add to sausage.

Cook until sausage is browned and vegetables are tender. 

1/2 cup flour

Mix well with meat and vegetables and cook briefly. 
4 cups chicken (or turkey) stock, canned or homemade

Stir well.

4 cups milk
1/2 cup chopped roasted peppers (I like Anaheim) or canned chilies
1 teaspoon salt, or to taste
3 ounces cream cheese, cut in small pieces

If desired peel potatoes. Coarsely chop and add to soup. Continue to cook over medium heat, stirring occasionally to melt cream cheese, until soup is piping hot. If needed add additional milk. It is not necessary to boil. Serve and enjoy.

I like to have leftover soup for my lunches. I don't mind having this soup every day for the rest of the week. 

Do you like crackers in your soup? 

The beautiful autumn leaves are falling fast. 

1 comment:

  1. This soup sounds like it will hit the spot to warm me up. It has turned cooler just today. Thanks for sharing your garden all season. I've loved watching it mature and. Now fall.

    Have a good holiday,
    Linda @ Tumbleweed Contessa


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