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Creamy Vegetable & Sausage Soup

Jan Smoots
Is there anything better than a tasty bowl of hot soup during the fall and winter seasons? Here's one of my favorites.
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Prep Time 20 minutes
Total Time 20 minutes
Course Main Course, Soup
Cuisine American
Servings 12

Equipment

  • Large Saucepan or Pot

Ingredients
  

  • 1 lb Fanestil’s Sausage (crumbled)
  • 1 cup Water or Vegetable Stock
  • 4 Potatoes (diced)
  • 1 tbsp Minced Onions
  • 1 Bay Leaf
  • 1 tsp Liquid Smoke
  • 1/2 tsp Seasoning Salt
  • 1.2 tsp Pepper
  • 10 oz Package Frozen Mixed Vegetables You can substitute fresh or canned vegetables.
  • 1/3 cup Water (for vegetables)
  • 2 cans Cream of Chicken Soup
  • 1 can Cream of Mushroom Soup
  • 1 can Cream of Celery Soup
  • 1 cup Milk
  • 1/2 cup Butter
  • 2/3 cup Grated Cheese (your choice)

Instructions
 

  • In a large saucepan, combine sausage, water, onion, potatoes, bay leaf, liquid smoke, pepper and seasoning salt; cook until the potatoes are tender.
  • Add sausage to mixture.
  • Add soups, milk, and butter.
  • Heat thoroughly, stirring occasionally. Do not boil!
  • Stir in cheese right before serving.
  • Serve hot. Enjoy!