[taproot]

4 large golden or 8 red potatoes
1 lb. Smoked sausage
(dealer's choice)
Chicken stock
1 Small container of heavy cream
1
cup of sharp cheddar cheese (or whatever you like)
1 small bell
pepper
2 onions
1T Celery salt
1t Garlic powder
1/2 t black
pepper
1 t white pepper

Cut up potatoes into cubes and put
into stock pot. pour in enough stock to cover the potatoes about
halfway. A little more for a little more "soup". Slice sausage however
you want and brown it in a skillet (appearance only). Dice onions and
pepper. Add all ingredients except cheese and cream and cook on low for
about 8 hrs. Add the cream and cheese and get after it!

 

[Cricketcage]

ummm-ummm.  I gotta try that this week.  Thanks. 

 

[randywallace]

I am gonna have to give this one a try as well. Yum [drool]

 

[taproot]

I made this again today and of course had to try something different. I made up a white roux beforehand, to make it thicker and richer. Not that it needed it.

I started with 4T of butter and 4T of flour and whisked it together over medium heat in the dutch oven. I added a pinch of broth when it started getting hot, because I didn't want the cream hitting the hot surface. Once the thickening started, I added the taters and stock and went from there.

This picture is before I added "the trinity" to the mix. I'll let this suffer on low for about 4 hours. [drool]

 

[3bailey3]

oh my goodness. that looks awesome