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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Helen Haviland of Greenfield, Illinois starts this rich soup with handy scalloped potato mix and brown-and-serve breakfast sausages. It's not your ordinary potato soup, she assures. Ingredients:
1 package (12 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces |
1 garlic clove, minced |
1 package (4.9 ounces) scalloped potatoes |
3 cups water |
1 can (14-1/2 ounces) chicken broth |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 cup half-and-half cream |
1 cup (8 ounces) sour cream |
2 tablespoons dijon mustard |
paprika, optional |
Directions:
1. In a large saucepan, cook sausage and garlic until sausage is lightly browned, about 6 minutes. Stir in the contents of the potato and sauce packets. Add water, broth and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until potatoes are tender.
2. Stir in the cream, sour cream and mustard; heat through (do not boil). Sprinkle with paprika if desired. Yield: 6-8 servings.
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