This is a delicious Sunday evening dinner. Have the whole family help with the preparation.
Prep time 20 minutes Cook time 1hr 20 minutes
- 5 Italian Sausage Links
- 1 tbl. olive oil
- 6 medium red potatoes
- 4 medium carrots
- 3 slices bacon, cooked
- 1 medium onion
- 6 oz fat free cream cheese
- 3 c. milk
- 1 c. water
- 2 tbl. flour
- 1 tbl. garlic powder
- 1 ½ tbl. Italian seasoning
- 1 tbl. chicken bullion
- ½ tea. crushed red pepper
- ¾ tea. black pepper
- 1 ½ tea. sea salt
In a large pot, heat olive oil over medium heat. Add sausage. Cook until browned, and remove from heat. Chop vegetable while sausage cooks. Drain all but a tablespoon of drippings. Add carrots and onion. Cover and stir regularly, scraping the burnt bits off the bottom of pan. Cook for about 14 minutes.
While the veggies cook, slice sausages on a bias, about ½ inch thick.
Add potatoes, ½ of the salt and all of the water. Cook till slightly browned and softened, about 15 minutes. Add sausage and flour cook for 2-4 minutes, gently stirring continuously.
Add milk, cream cheese, and the rest of the spices. Bring to a boil, then turn down to low. Cook till potatoes are soft, but still holding their shape, about 25 minutes.
Top the soup with crushed bacon, cheddar cheese, and a little hot sauce if you like. Some crusty bread could be served along side.
Bob Eklund has been cooking since he was a little boy. His Grandma Bernie taught him to cook. The kitchen brings many fond memories, and Bob believes it to be the heart of the home. Bob is husband to Trish, and Step-father to her two daughters. Follow Bob on Twitter: @reklund413.