A dear friend shared this recipe idea with me. I put a "Silver Creek" twist on it using our Jim's Blue Ribbon Garlic Summer Sausage. There are three varieties of this summer sausage: beef, garlic, or plain. The beauty of this is you can swap out any of our sausage items and make it your own unique way.
Yields approximate 10-12 cups
14 oz Jim’s Blue Ribbon summer sausage (1)
12 medium potatoes, peeled and cubed (about 8 cups)
4 cups frozen mixed veggies
4 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
3 cups whole milk
1 ½ cups shredded cheddar cheese
1 teaspoon dried parsley
2 celery ribs, sliced
Slice and dice summer sausage, set aside. In a large kettle, combine the potatoes, mixed veggies, broth, celery, and seasonings. Bring to a boil.
Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
Stir in summer sausage and simmer for 5 mins. Add the milk and cheese Cook and stir over low heat until cheese is melted and soup is heated through. Sprinkle with parsley as you serve.
1. Jim's Blue Ribbon Summer Sausage (nutrition info located in photo section)
Adapted from tasteofhome.com
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.