IDGAFF Soup

I have a penchant for avoiding prepackaged and overly processed food. The closer to the farm the healthier it is. Given all of that, there are times, you just want comfort food, and you want it fast. In those times, I will toss my preferences to the four winds and take the most direct path to comfort.

We have our first real cold snap, and we have a most stressful election, and the various demands on my time are multiplying at a scale that can only be called factorial. Yeah, time for some comfort food, and let the winds blow as they may.

Whilst I’ll not use the happy housewife method of grabbing cream of whatever soup, throwing some chopped and microwaved veggies in a pot, tossing in some cubed ham, and drowning the mess in chicken stock, thence boiling it to death, I will take a couple of shortcuts.

Rather than peeling, cubing, and par-cooking my potatoes, I’ll grab a bag of frozen Potatoes O’Brien, a half link of good kielbasa, and build my soup from there.

From Wikipedia:

Potatoes O’Brien is a dish of pan-fried potatoes along with red and green bell peppers and onion. The potatoes and the bell peppers are fried (varying according to taste) and are served hot. The origin of the dish is disputed. The dish has been claimed to originate in the early 1900s from a Boston restaurant known as Jerome’s and from a Manhattan restaurant known as Jack’s during the same time period.

A variation of potatoes O’Brien includes bacon in the dish.

Potatoes O’Brien can be seasoned many different ways, typically with black pepper, paprika, salt and garlic powder.

Quick Potato Soup

Potato soup, for cold days, when you just don't care

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Lunch, PubGrub, Soup

Cuisine American

Servings 4 Persons

Calories 633 kcal

Ingredients

  

1x2x3x

• 8 oz Smoked Kielbasa Sliced to coins 1/4"
• 2 tbsp butter
• 1/4 cup Onion Peeled, medium dice
• 2 cloves Minced Garlic
• 2 cups Whole Milk
• 2 cups chicken stock
• 1 bag Hash Brown Potatoes Potatoes O'Brien works well here
• 1 tsp Salt
• 1/2 tsp Black Pepper Coarse Ground
• 1 cup Cheddar Cheese Grated
• 3 tbsp AP Flour
• 1/2 cup Sour Cream

Instructions

 

• Cook sausage in a skillet over medium high heat for 7-8 minutes or until browned. Remove and reserve.
• Add sausage grease or butter to a Dutch oven or soup pot and add in onions.
• Cook for approx. 3-5 minutes or until onions are tender, stirring often.
• Add in garlic and cook for another 1-2 minutes.
• Add in chicken broth, milk, and flour and whisk until combined well.
• Stir in potatoes, salt, and pepper and bring to a slight boil.
• Reduce heat, cover slightly and simmer until potatoes are tender about 20 minutes.
• Stir in 1 cup of shredded cheese, sour cream, reserved sausage
• Add more milk as needed until desired consistency is reached. ( Your soup, your consistancy)
• Taste, season, and balance flavor
• Serve ASAP, and garnish with herbs and sliced green onions.

Notes

Quick and dirty potato soup.

The use of a potato mix with green peppers and onions adds a taste kick and a contrast in textures.

Serve with fresh bread and butter.

Nutrition

Calories: 633kcalCarbohydrates: 35gProtein: 25gFat: 44gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 118mgSodium: 1636mgPotassium: 779mgFiber: 2gSugar: 10gVitamin A: 840IUVitamin C: 9mgCalcium: 420mgIron: 2mg

Keyword Potato, Quick, Soup

Tried this recipe?Let us know how it was!