I had to take some soup to a dinner and I had to make a new recipe for this feature, all on a Saturday night. Sometimes putting things off to the last minute just doesn’t work. I was not happy with the soup. However, it is very frugal and tasted a lot better the second day (after I added a ton of salt).
I found this recipe on Cafe Johnsonia. It’s a blog that has been around for many years (at least back to 2006), but it was still a new-to-me discovery. Her soup has a rather unexpected ingredient: vanilla extract. It adds a completely new dimension to this savory soup. The original recipe called for 1/2 a stick of butter, but I thought the sausage and cup of half and half added enough fat….though that butter would have been really tasty.
I think using a spicy sausage like chorizo would have made the soup stellar. As it was, I used a nondescript pork sausage that didn’t do anything for me. I will make this again, though, because it was very filling and fed the family with leftovers.
(adapted from this recipe)
Sausage Potato Soup: Your Recipe, My Kitchen
Author: Frugal Antics of a Harried Homemaker
- 1 pound sausage (I suggest chorizo or Italian or another flavorful choice)
- 1 onion, chopped
- 6 cups chicken stock
- 7 medium potatoes, peeled and cubed
- 1 cup half and half
- 1 Tbsp vanilla extract
- 2 Tbsp balsamic vinegar
- 2-3 tsp kosher salt (to taste)
- ground pepper to taste
- Brown the sausage in the bottom of a Dutch oven.
- When cooked, remove the meat from the pot, drain most of the fat and cook the onion until it starts to turn brown around the edges.
- Add the chicken stock, sausage and potatoes back to the pot.
- Cover and boil until the potatoes are tender.
- Turn off the heat and add the last ingredients.
- Stir through and serve.
Okay, folks, what was cooking in your kitchen this week?