Hi all!
I’m excited to announce that we’ll feature guest bloggers right here from Tastefully Simple Headquarters from time to time. This week, please give a warm welcome to Lisa Ek, one of the creative geniuses on our Product Development Team. She plays a pivotal role in developing new products and recipes, she’s absolutely brilliant, and quite frankly – she’s a hoot. Enjoy!
j*a*N*e
It’s October and this young fraulein has visions of Oktoberfest dancing in her head. (Of course, I’m wearing my lederhosen during this dream.)
Perfectly Potato Cheddar Soup Mix is the ideal base for a wide variety of yummy autumn soups, so this week, we’re spotlighting a recipe called “Perfectly Potato Cheddar Beer Sausage Soup” submitted by Tastefully Simple consultant Rhea Perry. I think it sounds like exactly what you need for creating your own Oktoberfest feast.
Sausage and beer … it just doesn’t get any better. Unless you’re making Wiener schnitzel, which has nothing to do with this recipe. But it’s fun to say.
Lisa Ek, Product Development Team
Perfectly Potato Cheddar Beer Sausage Soup
- Yield: 6 Servings
Hi all! I’m excited to announce that we’ll feature guest bloggers right here from Tastefully Simple Headquarters from time …
Ingredients
- Perfectly Potato Cheddar Soup Mix
- 4 cups water
- 24 oz. beer
- 2 tsp. Bacon Bacon™
- 2 tsp. ground mustard
- 1 tsp. mustard seed
- 5 medium potatoes thickly sliced with skin on
- 1 lb. ground sausage
- 1 tsp. Garlic Garlic™
- 1 cup extra sharp Cheddar cheese shredded
Instructions
- In a large stockpot, whisk Perfectly Potato Cheddar Soup Mix into water and beer. Add next three ingredients; simmer over low-medium heat, stirring occasionally, for about 30 minutes. In a separate pot, boil sliced potatoes until tender; drain and stir into soup mixture. Meanwhile, brown sausage with Garlic Garlic™ until fully cooked; drain and add to soup. Remove stockpot from heat. Gradually fold in shredded cheese until completely melted. Serve warm. (Note: If the soup is too hot or reheated at a high temperature, the cheese will separate from the beer broth.) Makes 6 servings.
- Cooking Method: Simmer
This looks amazing. I am printing now to try tonight. I dont’ think I have sausage so I may have to improvise with bratwurst instead. Love my German food and heritage.
This sounds fabulous! Wonder if this could be converted to a crock pot recipe? Or if that would cause the cheese to separate. I am drooling thinking about coming home from work to this!
I posted this below, but thought it best to reply directly to you, hoping you’ll get an email notification. It works best to fold the cheese in as you serve the soup. If the temperature is too hot in the crock, the cheese will separate.
This recipe looks delicious! I love the guest blogging and recipe sharing idea. It was great to meet you at Blog World. I look forward to checking out your future blog updates.
Can’t wait to try this, it looks so yummy!
Just checking out the Recipe Blog because of a cute little candy corn cupcake posted to the TS Facebook wall and here I see my soup! Too cool! I noticed after I wrote it up, that the day a took the photo I’d tried it with little slices of celery. If you’re converting to a crock-pot recipe, it works best to fold the cheese in as you serve it. If the temperature is too hot, the cheese will separate.