Fran's Potatoe Soup

Fran knew what she was doing with this potato soup. Smoked link sausage sauteed with onion and celery builds a savory base, then everything else goes in the pot: diced potatoes, cream of celery soup, cheddar cheese spread, and milk. Simmer for 45 minutes minimum, longer if you can stand the wait.

The smoked sausage is what separates this from a typical cheesy potato soup. Those smoky, salty links infuse the broth as it simmers, and the rendered fat from the saute adds another layer of flavor to the whole pot.

A full pound of sharp cheddar cheese spread melts directly into the soup without any need for a roux or worry about curdling. Combined with two cans of cream of celery, the base turns thick and velvety. The potatoes break down at the edges during the long simmer, naturally thickening the soup even more.

This is the kind of soup that tastes noticeably better on day two after the flavors have had time to settle.

Kitchen Tips

• Dice the potatoes into small, even cubes so they cook through in the simmer time. Large chunks may still be firm at 45 minutes.
• Saute the sausage until the edges brown and the fat renders out. That browned flavor carries through the whole pot.
• Stir occasionally during the simmer. The cheese spread can stick to the bottom if left alone too long.
• Thin with extra milk when reheating leftovers. The soup thickens considerably as it cools in the fridge.

Variations

• Loaded potato soup: Top each bowl with sour cream, crumbled bacon, chives, and extra shredded cheddar.
• Spicy version: Use andouille sausage instead of regular smoked links and add a pinch of cayenne.