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Baked Potato Soup with Sausage and Roasted Peppers

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Level: Easy

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Description

When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.

Ingredients

  • 4 whole Potatoes, Baked
  • 1 pound Pork Sausage
  • 1 whole Large Onion
  • 2 stalks Celery
  • ½ cups Flour
  • 4 cups Chicken Stock Or Broth (Canned Or Homemade)
  • 4 cups Milk, Or More As Needed
  • ½ cups Roasted Peppers Or Canned Chilies
  • 1 teaspoon Salt, Or To Taste
  • 3 ounces, weight Cream Cheese, Cut In Small Pieces

Preparation

Bake potatoes in a 400ºF oven for 45 minutes or in a microwave according manufacture’s directions. Set aside. (This step can be done up to 2 days ahead.)

Begin to brown sausage in a Dutch oven over medium heat: Coarsely chop onion and celery. Add to sausage. Cook until sausage is browned and vegetables are tender. Add flour. Mix well with meat and vegetables and cook briefly.

Add chicken (or turkey) stock or broth, canned or homemade. Stir well. Add milk, roasted peppers (I like Anaheim) or canned chilies and salt. Mix in cream cheese pieces.

If desired, peel potatoes. Coarsely chop and add to soup. Continue to cook over medium heat, stirring occasionally to melt cream cheese, until soup is piping hot. If needed, add additional milk; it is not necessary to boil. Serve and enjoy.

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