The Dorm Chef

Baked Potato Soup with Andoullie Sausage

Last week, my girlfriend and I went to an Italian restaurant to eat lunch.  I won’t say what restaurant because I didn’t particularly like my meal and I don’t want to bash anyone, but I did have an amazing soup before my meal came out.  It was a roasted garlic potato soup and it was undoubtedly the best part of the meal.

Now, I’ve always liked potato soup, something which I think started from eating chunky soup when I was younger.  Obviously from there, the soups I’ve tried have only gotten better over time, but I had never made one before.  The soup I had last week made all that change.  I couldn’t resist the urge to my hand and give potato soup a go.

Also, if you like this, check out my other potato soup recipe.

Ingredients:

6-8 medium potatoes

16oz andoullie sausage

2 cups milk

2.5 cups chicken broth

1 can cream of chicken

1 can cream of onion

1 cup of shredded cheese

Salt

Pepper

Garlic Powder

Optional Ingredients:

Any type of sausage

cream of whatever you’d like

Ingredients used in this recipe

Step 1) Peel the potatoes and cut them in 1/2 inch cubes and put them in a large pot and cover them with water.  Turn the stove top on high and let water come to a boil.  Add a little salt to the pot to give the potatoes some flavor.  Let boil for about 20 minutes.  You’ll know if they’re done if you can take a spoon and slice a potato in half with ease. When done, turn the stove top off.

Boiling Potatoes

Step 2) Chop up the sausage in small little pieces, similar in size to the potato.  I cut the link in half, and then in half again, then cut the 4 slices of sausage into little cubes.  Throw this all in a pan and brown the sausage.  Shouldn’t take any longer than 10 minutes.

Cooking Andoullie Sausage

Step 3) Once your potatoes are done, drain all the water from the pot leaving just the potatoes.  Take about 4 cups (half of the cooked potatoes) and put them in a bowl and mash them up.  Leave the other potatoes in the pot you cooked them in.

Mashing the Potatoes

Step 4) Throw your milk, cream of onion, cream of chicken, and chicken broth back into the first pot with the rest of the potatoes.  Stir a little bit just to mix everything up.  You’re not trying to mash the rest of the potatoes you started with.  Now throw in your mashed potato and your sausage and stir again. Now is when you can throw in all your seasonings.  I put a lot of garlic in mine because I wanted it to taste garlicky.   Turn the stove top back on to medium and continue stirring the mixture so all of the potato and sausage don’t stick to the bottom.  I let it cook for about 30 minutes.

Everything together

Step 5) Turn the stove top off after 30 minutes and let the soup sit for about 10 minutes.  I found it gets a little thicker after sitting for a while.  Now serve in a bowl and pour about a tbsp or two of shredded cheese on top.  Enjoy!