Nothing says hearty like a thick and chunky potato soup, and nothing says “Mmmm” like a potato soup made for a man to enjoy (women may enjoy it too.) I had some leftover baked potatoes, and at first I was gonna do a simple sausage and onion fry in the iron skillet, then throw in the potatoes and some cheddar cheese and put it under the broiler, but it’s Summer here in Florida, too hot for that to heat up the house.
I decided to go for a potato soup. It turned out really delicious! Since I got the camera back today, I figure I’d share:
- 1 andouille sausage (or any sausage you prefer)
- 1 red onion
- 1 leftover baked russet potato
- 1 bottle of beer (dark preferred)
- 5 tablespoon tabasco hot sauce (or 10 splashes)
- 1 can diced tomatoes
- 1 can baked beans and bacon
- 1 teaspoon cayenne pepper powder
- 6 ounces chives
- 2 teaspoon lemon pepper
- 5 pinches of salt (or to your taste)
Dice up in 1/2 inch cubes the sausage, onion, and potato. Throw into a skillet and fry on high heat until the onions become translucent or you notice some black forming on the potatoes. Quickly throw in a seperate pot and throw in the rest of the ingredients into the pot except for the chives. Bring it to a boil, then lower the heat to a simmer, and let it simmer uncovered for 30 minutes. If you don’t want to use the beer, 2 cups of water is fine. Serve sprinkled with chives.
Since I didn’t have chives here, though I wish I did, I used parsley instead, which is just fine. Here’s a picture of the dish right before I was about to gobble it up: