Ingredients Needed
Smoked sausage – I feel like sausage can be confusing. The type of sausage we’re talking about here is fully cooked smoked sausage that comes in a link. It’s the kind that is horse-shoe shaped and found packaged in the meat department. The kind that I use specifically is this private selection Smoked Sausage (which is a Kroger brand) and I get the Garlic variety. There are many leaner options, like a turkey kielbasa, which would work, but I do feel like the flavor won’t be quite the same since a lot of the amazing flavor, seasoning, and richness comes from simmering that sausage in the soup. But feel free to experiment with whatever you like. I use half the package for this recipe (freeze the other half to make this again, or use it for another recipe), but you can certainly add more if you like your soup meatier. Potatoes – Feel free to use any variety of potato. I like the little 1.5 lb bags of petite gold potatoes. Olive oil Onion Carrot Fresh garlic Chicken broth – I use chicken broth, but you could always substitute vegetable or even beef. Kosher salt and black pepper Dried oregano Evaporated milk – I wanted this soup to be thick and creamy, but I didn’t want to add cream or large amounts of cheese. The trick I’m using here is evaporated milk! I use a little bit of it to dissolve some cornstarch and then add everything in at the end to thicken the soup and give it a nice creamy texture and flavor. Cornstarch Kale – Or spinach, if you prefer. Parmesan cheese, optional
How to Make Smoked Sausage Soup
