Okay, friends. I guess you thought I had given up on my food blog. Well, I had, really...but I just had a friend ask me for a recipe that I make for sausage potato soup. He absolutely loves it and whenever I make it, I always send a container of it over to his house next door.  He wanted to include it in his church cookbook. So, I took  a moment to actually write it down...and that was tough! I make so much of my food from memory & by instinct, I have a hard time getting it down to exact measurements. Now, I really do understand what my Mimi and my mom-in-law, Willadean, talk about when they say they just "know"...I hope I am getting that good! LOL


Since I had to write it down, I thought I would go ahead and post it on here. Yes, I know it is hot and maybe soup isn't striking your fancy right now...but one day, it will...and this soup is awesome! Let me know if you try it and what you think of it. Enjoy!

Sausage & Potato Soup

1 lb.     ground sausage, browned & drained

1          32 oz. package southern style frozen hash browns

1          26 oz. can of cream of chicken soup

1          32 oz. box chicken stock

2          cups 2% milk

2          cups half & half

3          cups water—a little more or less depending on desired thickness

2          tablespoons Zatarain’s Cajun seasoning

10        dashes of hot sauce—omit if you want or add more if you like it spicy

Salt & pepper to taste

Shredded cheese to garnish—preferably Colby-jack

Brown sausage in a skillet, draining the fat. Set aside.

To a large 5 qt. stock pot (I use cast iron) over medium-high heat, add cream of chicken soup, chicken stock, milk and half & half. Whisk until combined.

Then, add frozen hash browns & browned sausage. Stir until all ingredients are combined. Add Cajun seasoning, hot sauce, and salt & pepper. Begin adding the water as the mixture comes to a boil, starting with one cup at a time. Remember, you can always add more water—but can’t take away.

Once the soup has come to a boil, turn down the heat and simmer on low for at least 45 minutes, until potatoes are tender. Stir often so that the potatoes do not stick on the bottom of the pot.

Garnish with shredded cheese.

This soup is best served with hot skillet cornbread, hot out of the oven...preferably Mimi's cornbread. And if I posted that recipe on here, I would be in trouble. :)