If you’re new to Cooking with Christina, you need to know:
- I cook mainly by eyeballing
- I measure with my soul
- We’re mostly winging it (outside of cooking included)
- If I can take a cooking short cut, I will
What you’ll need:
- 1 pound of ground sausage (I used Dean’s spicy sausage, in a tube thing)
- 4-ish medium sized red potatoes, peeled, diced
- 8 oz can of petite diced tomatoes (I used Italian style)
- diced green chiles (optional)
- onion, diced, to taste
- garlic, minced- measure with your heart
- butter, 3 TBSP
- flour, 3 TBSP
- salt, to taste
- pepper, to taste
- heavy whipping cream, eyeball this
What you’ll do:
- heat up a soup pot (I used a dutch oven)
- add in some nonstick cooking spray or a drizzle of cooking oil of your choice
- drop in the onion and garlic, let it soften and become fragrent
- drop in the sausage, break it apart with spatula and let it start to brown
- when sausage is just about cooked, drop in diced potatoes
- dump in can of diced tomatoes
- dump in can of diced green chiles
- assess water level- potatoes should be kinda covered with liquid but not swimming
- add more water using diced tomato can as needed
- cover and simmer on low until potatoes are tender, about 20-30 minutes
Part 2:
- make a roux. It’s easier than it sounds. Melt 3 TBP butter in sauce pan. Once it’s liquid, slowly mix in equal parts flour. Using a wooden spoon (or whatever you have, honestly) make a figure 8 motion in the sauce pan until the butter and flour are mixed into a light brown, thick paste
- add roux into soup pot (which should be simmering on low) and stir all together, making sure to “drag up” from the bottom of the pot as you mix together so it’s well combined
- add in heavy whipping cream slowly while mixing until it reaches your desired level of creaminess (I go based on color and taste test along the way)
- add salt and pepper to taste
Voila! Creamy sausage and potato soup. So good. I loved this one and will be making a large batch to freeze and have on hand over the winter!