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Discussion Starter · #1 ·
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!
 

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4,646 Posts
Discussion Starter · #4 ·
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]

 
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