AUTUMN ESSENTIALS: POTATO, BACON & SAUSAGE SOUP

Autumn Essentials: Potato, Bacon & Sausage Soup image

This is a kicked up, version of potato soup that is easy to make, and tastes so yummy. It is the perfect cold-weather, comfort-food, Autumn dish. Instead of cubed potatoes, we will be using hash brown potatoes, and to give it a bit of kick, I'm using andouille sausage; however, the choice of sausage is totally up to you. With...

Provided by Andy Anderson !

Time 35m

Number Of Ingredients 19

Ingredients

PLAN/PURCHASE
3 - 4 slice slab bacon, diced
1/2 medium yellow onion, finely diced
1 clove garlic, minced
8 oz andouille sausage, cut into medium cubes
2 c chicken stock, not broth
1/2 c corn, fresh or frozen
8 oz hash browns, fresh or frozen
1/4 tsp cajun/creole spice, i prefer tony chachere's
1/4 tsp paprika, sweet or hot, your choice
salt, kosher variety, to taste
black pepper, freshly ground, to taste
2 oz cream cheese, room temperature
2 oz gruyere, freshly shredded
1 Tbsp flour, all-purpose variety
1 c whole milk
1/4 c sour cream
OPTIONAL INGREDIENTS
hot sauce, i prefer frank's

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Add the chopped bacon to a heavy-bottom pot over medium heat.
4. Cook until the bacon renders its fat, and begins to brown, about 6 - 8 minutes.
5. Add the diced onions, and the sausage to the pot.
6. Cook until the onions begin to soften, and the sausage begins to slightly brown, about 7 - 8 minutes.
7. Add the garlic and stir until fragrant, about 60 seconds.
8. Add the chicken stock and bring up to a light, light simmer, over medium-low heat, about 2 - 3 minutes.
9. Chef's Tip: Just remember, as soon as you add the liquid, the browning process will stop. Since that browning adds flavor, make sure that you like how the ingredients are browning.
10. Chef's Note: Use a wooden spoon to scrape up any brown bits (fonds), that have developed on the bottom of the pot.
11. Add the corn, and stir to combine.
12. Add the hash browns, and stir to combine.
13. Season with the Cajun/Creole spice, paprika, salt, and pepper.
14. Chef's Tip: Most Cajun/Creole spices are very distinctive, so my suggestion is to add that item first, give it a taste, and then decide what else it needs.
15. Bring the mixture up to a light, light simmer, and allow the mixture to simmer, stirring occasionally, for about 15 minutes.
16. Add the cheeses, and stir until they melt into the soup, about 2 - 3 minutes.
17. In a small bowl, whisk the flour, milk, and sour cream together
18. Chef's Note: If you are adding the hot sauce whisk a dash or two in with the milk/flour mixture, before adding it to the pot.
19. Add the mixture to the pot.
20. Bring back to a light, light simmer, and stir until it thickens, about 8 - 10 minutes.
21. PLATE/PRESENT
22. Serve while nice and hot with some soup crackers, or crusty bread. Enjoy.
23. Keep the faith, and keep cooking.