Monday, March 2, 2009

4 Cheese Sausage Potato Soup

Amanda Titus

6 cups cubed Yukon Gold potatoes
1 sweet onion, diced
1 ring of polish or kielbasa sausage
8 tablespoons butter
4-6 cups of milk
1 clove of garlic, crushed
2 tablespoons salad supreme seasoning
1/2 pound Velveeta cheese, cubed
1/4 pound Colby Jack cheese, shredded
1/4 pound Pepper Jack cheese, shredded
1/4 pound Smoked Gouda cheese, cubed

Cut sausage into bite size chunks. Peel and cube your
potatoes. Dice your onion. Boil potatoes until tender. While potatoes are boiling, sauté onion and sausage in 4 tablespoons of butter until onions are golden. Drain potatoes. Add milk, the remaining 4 tablespoons of butter, the sausage and onion mixture, the garlic clove and salad supreme seasoning. Heat thorough on medium to medium-high heat. Add cheeses, Velveeta and Gouda first to allow cubes to melt, followed by the Colby Jack and Pepper Jack. Heat until cheese is melted. Salt and pepper to taste.
Serve & Enjoy!!
Salt and Pepper to taste

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