A hearty soup recipe that is filling and easy to prepare.
Potato Sausage Soup in an Instant
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Prep:
20 min. -
Cook:
40 min. -
Serves:
6-8
Recipes
Recipe tags: chicken base, moderate difficulty, main, pork, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb | bulk mild Italian sausage |
| 5 cups | water |
| 1½ tsp | Better Than Bouillon® Baked Ham Base |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base (Reduced Sodium) |
| 1 | (14.75-ounce) cream style sweet corn |
| ½ tsp | ground sage |
| ¼ tsp | ground white pepper |
| 3 cups | half-and-half |
| 2 Tbsp | butter |
| 2½ cups | instant mashed potatoes |
Directions
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1
Coat a large non-stick skillet with cooking spray. Heat over medium-high heat. Add sausage, cook and stir until bite-size crumbles are done, about 15-20 minutes. Drain on paper towel, set aside.
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2
In a soup pot, over medium heat, add water. Whisk in Ham and Reduced Sodium Chicken Bases until dissolved. Add cream corn, ground sage and pepper, stir to combine.
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3
In medium saucepan, heat half-and-half and butter over medium-low heat. When butter has melted and half-and-half is warm, whisk in instant potatoes until creamy and well combined. An additional tablespoon of half-and-half may be added if needed. Do not over mix potatoes.
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4
In batches, add prepared instant potatoes into hot soup, whisk each addition until smooth. Stir in sausage crumbles and bring to a boil, stirring occasionally.
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5
Reduce heat to medium-low, simmer uncovered until done, about 5-8 minutes, stirring occasionally.
Serve with a fresh vegetable platter and dill dip.