This weather. What in world? Mid April, and SNOW? Temps in the 20s? I mean, come on Mother Nature! Don’t we already have enough to deal with, because…PANDEMIC.
Okay. Thanks for letting me vent a minute.
So I guess we’re rewinding back to legit WINTER, so the best way to handle this situation is with soup, right? Nothing tastes better on a cold evening than a big, steaming bowl of delicious soup.
We had some warm days last week (teasing us 😣), and then a big cold front rolled in, bringing lots of wind. The neighbor at my dad’s house called to tell me the wind had knocked down the privacy fence at his house, so my husband and I went over there to deal with it. It was the entire section of his wood privacy fence that went all the way across the back of his yard. The wind had literally snapped the 4×4 posts in half! It was cold, a little snowy, and still windy. It took us 2 1/2 hours to take it apart and get it moved out of the neighbor’s yard. 🙁
By the time we go home, we were frozen. Fortunately, I had popped this Cheesy Smoked Sausage Soup in the crockpot that morning, so by the time we rolled home after 7:30, it was piping hot and waiting for us.
This soup is another meal that represents how I’m cooking these days while we’re staying at home. I didn’t really have a recipe. Instead, I just looked around to see what ingredients we had that needed to be used up before they went bad. Then, I created a recipe.
In my fridge I found…
These are all things that needed to be used, because they were getting close to being past their prime.
This is so simple to make, too, which is my kinda recipe. I just diced all the veggies up and dumped them in my crockpot.
I cut the smoked sausage in bite-sized pieces, and tossed that in, too. I used turkey and cheddar sausage, but whatever kind you have/like will work.
Then I poured in the half & half, chicken broth and seasonings.
I set it on low and let it cook away all day while I worked from home. It smelled so good!
When it was time to eat…
Later that evening, when we came home from cutting apart the giant fence and dragging it out of the neighbor’s yard until it can be fixed, all I had to do was stir in the cheese. Boy, was I glad we had this ready and waiting for us, since we were worn out and cold.
We served it up, topped it with just a bit more shredded cheese, and it was time to eat!
We had some leftover rolls from our Texas Roadhouse takeout dinner on Easter, which were perfect to serve with this! Add a beer and a sunset, and it was just what we needed.
- 2 medium sized potatoes peeled and cut into cubes
- 1 13.5 oz pkg smoked sausage cut into bite-sized pieces
- 1/2 red bell pepper diced
- 1 carrot peeled and diced
- 2 cups half and half
- 2 cups chicken broth
- 1 ½ tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp salt
- 1 tsp pepper
- 2 tsp Mrs. Dash or other all-purpose seasoning
- 2 cups shredded cheddar cheese plus more for topping, if desired
- Place potatoes, onions, peppers and smoked sausage in slow cooker. Mix broth, half & half, and cornstarch together and pour over potato mixture. Add seasonings and stir until well combined. Cover and cook on high for 3-4 hours or low for 5-6 hours, or until potatoes are cooked through and fork tender.
- Stir in shredded cheese until melted. Serve with additional cheese as topping, if desired.
Wish you all peace, health, and better weather,
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