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!

If you ask any of my friends whether or not I have an adventurous personality, they would most likely say no, but that ended as of this weekend. This is the second time in as many days that I’m trying out a brand new recipe. This one is even crazier than the Jambalaya recipe from yesterday. At least with that I had previous experience making Jambalaya, I had just never made it in a microwave before. But I can honestly say I’ve never made any kind of potato soup, much less heard of one with these specific ingredients. This was definitely a risk, and while it might not be for everyone, it actually turned out pretty stinking awesome!

I think if I make this again I would probably use diced potatoes instead of sliced potatoes. The sliced potatoes were kind of thick and didn’t break down very well. I’m thinking diced potatoes would have broken down a little better. Maybe I didn’t cook it long enough? Not sure. I really can’t complain too much though, I originally planned to use the potatoes and spinach as a side dish, but I started rethinking it before I made it. It turned out fine as it is though, please feel free to play with the recipe and let us know how it goes.

Ingredients:
- 2 cups of Fat Free Milk [$0.60]
- Cream of Chicken Soup (11oz can) [$0.82]
- Whole Leaf Spinach (13.5oz can) [$0.54]
- Sliced Potatoes (15oz can) [$0.58]
- Three large slices of Deli Ham [$1.00]
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- 1 tsp Salt
- Large tupperware dish (8-14 cup/ 2x 6-8 cup)

Optional/Substitute Ingredients
- 2 cups of any kind of milk
- Cream of Mushroom
- Diced potatoes instead of sliced
- You can cut your own potatoes as well if you’d like
- Any kind of turkey or ham would probably go well with this, doesn’t have to be deli slices

Ingredients

This recipe will make around 4 servings depending how much you eat. Total cost comes out to about $0.71 per serving and you really can’t beat that. This is about 1/4th of the price of similar soups (I’m looking at you Chunky soup!)

Step 1: Get out a plate and shred the ham with a fork and a knife. I basically did this by folding the ham a bunch of times and then sticking it in the middle with the fork. Take your knife and stick it between each set of prongs on the fork and cut it horizontally. Now cut vertically on either side of the fork. Your ham should be in pretty small sized chunks now, which is what we’re shooting for. Throw the sliced ham into your tupperware dish

Chopped up ham

Step 2: Open and drain both the spinach and potatoes. Throw both into your tupperware dish. When I made it a little while ago, I stopped here, but I’m thinking it would have been a good idea to try and chop the potatoes into smaller pieces. If you got the diced potatoes, don’t worry about it though.

Potato, spinach, and ham in the dish

Step 3: Open your cream of chicken soup and pour it in the dish.

Step 4: Add your two cups of milk to the dish.

Step 5: Now add all of your seasonings and stir to spread out everything evenly.

Step 6: Put the dish in the microwave for 10 minutes. Take it out and stir every 2 or 3 minutes.

Step 7: Take out and let the dish cool down for about 5-10 minutes. Now pour into a bowl and enjoy!

This picture doesn’t do it justice

Like I said earlier, I think this dish is pretty flexible. You can try cooking it longer if you want, maybe that will result in the potatoes being more mushy, making the soup thicker. I think it turned out fine as it is though, but it’s all up to you in the end. Since this one turned out pretty well I think in the future I’ll experiment with potato soups using other ingredients like cheese, bacon, chives, sour cream, crab, crawfish, ground beef, etc (not all at once of course). I’m thinking I’ve really got something with this one.