Happy Monday friends! Did everyone enjoy this amazing Spring-like weather we were treated to this weekend? What an awesome surprise! Of course it's already back to cold here for the week so I'm thinking we'll be hibernating by the end of this week. I've got a really yummy served for you today served two ways. The standard recipe we've been making for years and a dairy-free version that we make most often now. It's really good and stores well in the freezer which is always a plus! Such a hearty soup that no one will doubt this as a main course.
Potato Soup with Sausage and Chicken:
diced yellow onion
diced red peppers
Paul Pruhomme's Blacked Red Fish Magic Seasoning
*fresh shaved Parmesan cheese*
Saute the onions in olive oil over medium heat until they sweat. Add in red peppers and sausage and heat until browned. Add in a the chicken and cook until browned. De-glaze the pan with a cup of beer. Add in a box of chicken stock, cut potatoes, corn, and chopped garlic. Add in about 2 Tbsp of Magic Red Fish seasoning. You may also need to add a cup or two of water to ensure the potatoes are completely under water. Turn to medium high until you get a rolling boil and continue on that heat for about 20-25 minutes stirring occasionally. *Reduce to medium-low and add about a tablespoon or two of parsley. Continuing simmering for at least twenty minutes.
*If you want to make this with dairy, add a cup of cream to the mixture just before you reduce the heat and let simmer. Top with fresh shaved Parmesan cheese.
Serve hot with crusty bread of course!