Kansas Flavor Creamy Sausage Soup
Course Main Course, Side Dish, Soup
Cuisine American
Skillet
sock pot or soup pan
- 1 Lb Sausage browned and crumbled.
- 1 28 oz Frozen Obrain's Cubed Hash Browns You can use regular cubed hashbrowns, but I like the extra flavor.
- ΒΌ C. Bacon Grease might be a Kansas thing but I keep some year-round in the freezer.
- 2 Heaping T. Minced Garlic can't overdue it!
- 1-2 14.5 oz Chicken Broth I use better than bouillion!
- 3 Lg Heaping Spoonfuls Flour
- 5-6 C Milk
- 1 Lb Pasteurized Processed Queso Blanco with Jalapenos cubed You can use Velveeta. I use Kroger and approximately 1/2 the block. you can use regular without the jalapenos for less heat.
- Sprinkle Kansas Flavor Seasoning Salt
- Sprinkle Black Pepper
- Sprinkle Shredded Cheese garnish on top
- Spoonful Sour Cream
Brown your Sausage. If there is a lot of grease, drain the excess and set aside.
Brown your frozen potatoes in a skillet with a couple tablespoons of vegetable oil. Only lightly brown. Seaosn lightly with Kansas Flavor Seasoning Salt. Careful not to add to much because your sausage will be salty. you can always add more when your soup is finished.
In a Large Pot heat your bacon grease and minced garlic. Simmer for a minute but careful not to burn the grlic. Add your 3 Large Spoonful's fof flour. Stir in flour to make a paste. Quickly start adding your small amounts of milk and alternating with the chicken stock. Each time you add whisk till smooth and thickens a bit and returns to a simmer. (Much like starting a gravy and adding more broth.)
Add Cubed Jalapeno Queso Blanco. Stir Constantly till melted to keep from burning cubes on the bottom. Add your cooked Sausage and potatoes. Add a little more Kansas Flavor Seasoning Salt and Cracked Black Pepper to taste. Serve with a Spoonful of Sour Cream and Shredded Cheese on top.
