Potato Sausage Soup in an Instant

20 Min.
40 Min.
6-8
Ingredients
1
pound bulk mild Italian Sausage
1 pound bulk mild Italian Sausage
5
cups water
5 cups water
teaspoons Better Than Bouillon® Ham Base
1½ teaspoons Better Than Bouillon® Ham Base
2
tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
2 tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
1
(14.75-ounce) cream style sweet corn
1 (14.75-ounce) cream style sweet corn
½
teaspoon ground sage
½ teaspoon ground sage
¼
teaspoon ground white pepper
¼ teaspoon ground white pepper
3
cups half-and-half
3 cups half-and-half
2
tablespoons butter
2 tablespoons butter
cups instant mashed potatoes
2½ cups instant mashed potatoes
Directions
  1. Coat a large non-stick skillet with cooking spray. Heat over medium-high heat. Add sausage cook and stir until bite-size crumbles are done, about 15-20 minutes. Drain on paper towel, set aside.
  2. In a soup pot, over medium heat, add water. Whisk in Ham and Reduced Sodium Chicken Bases until dissolved. Add cream corn, ground sage and pepper, stir to combine.
  3. In medium saucepan, heat half-and-half and butter over medium-low heat. When butter has melted and half-and-half is warm, whisk in instant potatoes until creamy and well combined. An additional tablespoon of half-and-half may be added if needed. Do not over mix potatoes.
  4. In batches, add prepared instant potatoes into hot soup, whisk each addition until smooth. Stir in sausage crumbles and bring to a boil, stirring occasionally.
  5. Reduce heat to medium-low, simmer uncovered until done, about 5-8 minutes, stirring occasionally.
Serve with a fresh vegetable platter and dill dip.

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