Before we got married my bestie threw Tom and I a Pampered Chef bridal shower, which resulted in a kitchen fully stocked with all the best cookware, coolest gadgets, and cookbooks with some really delicious recipes. One such cookbook had a recipe for some panini sandwiches that paired nicely with a baked potato soup that made you want to lick the bowl clean.
The problem has been that the soup and sandwiches, delicious as they are, became more of a delicacy rather than a go-to meal over the years on account of the ingredients they require. The farther away we moved from town and a grocery store, the less I made them, especially the sandwiches.
But because I love the soup so much and because I’m always up for a recipe challenge that involves substitutes, I’ve developed my own baked potato soup. And my version features ground beef sausage because it’s delicious. And because – why not?!
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
For Beef Sausage
- 1 pound ground beef
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 medium potatoes, baked*
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 cup finely chopped onion
- 2 cloves garlic, pressed
- 1 cup chicken broth
- 1 1/2 cups milk
- 1 cup sour cream
- Shredded Cheddar
- Add the ground beef to a mixing bowl. Sprinkle the dry sausage ingredients over the ground beef. Mix it together until thoroughly combined, cover, and set aside in the refrigerator for 30 minutes. I use this time to get my other ingredients set out.
- Meanwhile, coarsely mash the potatoes, skins or no skins – it’s up to you. Chop carrots, celery, and onion. Press the garlic cloves and measure up the chicken broth, milk, and sour cream.
- Heat a medium to large stockpot over medium-high heat, add the beef sausage, break up into small pieces, and brown for 8-10 minutes or until the beef sausage is no longer pink.Remove the sausage, leaving no more than roughly 1 tablespoon of drippings in the pot.
- Add the carrots, celery, onion, and garlic. Saute for 2-3 minutes or until the onion becomes fragrant.
- Add the broth, milk, and potatoes. Give the mixture a good stir and continue to cook over medium-high heat until the soup reaches a boil. Reduce heat and simmer for 20 minutes or until the carrots and celery reach desired tenderness.
- Stir in the sausage and sour cream, remove from heat, and ladle into bowls for serving. Sprinkle the soup with shredded cheddar and enjoy!
- *I prefer to microwave my potatoes to baked, but feel free to bake anyway you like.