Potato Sausage Soup in an Instant

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

A hearty soup recipe that is filling and easy to prepare.

Recipe tags: chicken base, moderate difficulty, main, pork, stew

1 lb	bulk mild Italian sausage
5 cups	water
1½ tsp	Better Than Bouillon^® 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

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.
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.
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.
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.
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.

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