This week, it was 105 degrees in steamy Little Rock. So naturally, I made potato soup!
Soup in the summer may sound weird to you… but if you’re a gardener then it probably makes sense. When else in the year do you find yourself with such an abundance of delicious soup-making vegetables?!?
I’ve already harvested an armload of gorgeous potatoes: both red and yukon gold.
Of course, soup isn’t your only option for using up garden potatoes… I adore roasted potatoes with garlic and leeks! This is delicious alongside salmon, and simple as all get-out.
But in my book, potato soup is the ULTIMATE comfort food… and this recipe is my own personal creation! It’s scrumptiously flavorful, perfect with a hunk of bread for dunking and a bunch of juicy red grapes. Don’t wait til winter, make this now!
(Besides, if you employ our solution, which is to run the air at 68 degrees and avoid going outside until the sun has set… this’ll hit the spot just perfectly )
Here’s the recipe. There are a few “surprise” ingredients you wouldn’t expect!
-1/2 package of breakfast sausage (full-fat)
-4 T. olive oil
-1 small onion (chopped)
-2 cups chopped, fresh, cauliflower (when cooked, this blends seamlessly with potatoes)
-2 stalks celery (chopped)
-8-10 small potatoes, scrubbed clean OR 3-4 large potatoes (If using yukon golds or reds, I prefer to leave the skin on)
-1/2 small leek (chopped)
-3 cloves garlic, minced.
-1 quart chicken broth
-1-2 C. water
-8 oz. Velveeta cheese
-8 oz. sour cream
-1 cup prepared mashed potatoes (can be leftover)
-salt and pepper to taste (about a table spoon of each)
In a large stock pot, cook breakfast sausage til browned. Remove cooked sausage using a slotted spoon and refrigerate for another use. Leave the fat from the sausage in the pot.
Finely chop celery, onion, and cauliflower. Keep separate from chopped garlic, leek, and potatoes. When chopping the potatoes, chop some finely, others in small cubes, and others in larger chunks. This makes for a very textural finished soup.
Add 4 T. olive oil to the sausage fat in the stock pot and add the celery, onion and cauliflower to the pot. Allow to cook and soften for 8-10 minutes. Add a generous pinch of salt and pepper as these vegetables cook.
Next, add the chopped leek, potatoes, and garlic. Allow these to cook a few minutes with the other vegetables… then pour a quart of chicken broth into the pot. Add 1-2 cups water to the broth (enough to cover the vegetables by about an inch.) Bring to a low boil and stir occasionally.
When the potatoes have softened, reduce the heat to low and add in the Velveeta cheese, cut into cubes. Stir slowly, allowing the cheese to melt. Next add 8 oz. of sour cream, again stirring slowly as it melts. DO NOT boil the soup after the dairy products have been added.
Lastly, to thicken, add 1 (or more) cups of prepared mashed potatoes. This is a great way to use up leftovers (my mashed potatoes came from dinner at Ruby Tuesdays the night before… delicious!) If soup gets too thick… thin out with milk or cream. If it needs added thickness after the mashed potatoes, stir in 1/4 C. instant potato flakes.
Taste the soup and add salt and pepper as desired. (I ended up adding about a tablespoon of each… but this can vary depending on the saltiness of your chicken broth. Add gradually!)
Serve up heaping bowlfulls alongside salads and salmon (like I did.) Or this is great as a main dish, served with a cheese & cracker tray and some juicy red grapes!
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