Saturday, October 17, 2009

Smoky Potato Cheese Soup

Winter seems to have set in here in Central Ohio. Fortunately we haven't seen any snow yet. Cold weather is perfect for soups. We aren't crazy about soup at my house, but this is one that we all enjoy. I usually make this recipe a couple times a year.

The original recipe came from Allrecipes, but I lightened it up a bit. However, this is by no means lowfat between the smoked sausage and the Velveeta!

Smoky Potato Cheese Soup

1/2 c chopped onion
14-16 oz pkg light smoked sausage, diced
2 (14.5 oz) cans chicken broth
6 large potatoes, peeled and cubed
1 lb Velveeta Light, cubed
2 (12 oz) cans fat free evaporated milk
black pepper, to taste

Spray a large pan with nonstick spray. Cook the onion and sausage over medium heat until the onions soften and the sausage starts to get some color. Add the broth and potatoes. Simmer until the potatoes are soft.
Using a potato masher, lightly mash the potatoes, being sure not to completely mash them.
Add the Velveeta and stir until melted.
Stir in the evaporated milk and season to taste with pepper.Notes:
1. If the soup isn't as thick as you'd like, then make a slurry using equal parts cornstarch and water. Stir in about 1 tablespoon at a time to the soup until the desired thickness is reached.
2. For best results, leftovers should be reheated on the stove. Microwaving can curdle the soup.
3. Serve with some crusty bread and a salad.

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