brown the sausage and bacon. ( do not drain, leave the grease to saute the veg)
add in the onion, celery and carrots.
saute until slightly soft and then add in shredded potatoes.
continue to saute until the potatoes start to cook then add in chicken bouillon and milk. ( the quantity is variable it really depends on how much you want to end up with and how much left over mashed potatoes you have. You can also just use instant potatoes. Also I usually add more after I add the potatoes because it's really hard to judge how much you need.)
once the liquid is warm add in the mashed potatoes and stir until they are combined with the liquid. Add additional liquid if necessary, at this point you want it to be a bit soupy (every pun intended) The addition of the instant potatoes and Velveeta cheese will also help to thicken it. If you want it a thinner consistency wait until after you add the instant potatoes and cheese and then add more.
Add instant potatoes to thicken (this is variable depending on how thick you want your soup, it will be thicker once it cools too)
once the mixture is hot add in the Velveeta cheese cut into cubes (you ask how much well...I usually just cut off a piece, at a guess a couple of inches, it usually looks like a square are close to it.)
This is a good time to adjust the viscosity of the soup. Add more liquid or instant potatoes.
Allow to simmer until it is hot and all of the veg is cooked. Add in a splash of liquid smoke, at a guess about a scant teaspoon. it's better to use less than too much. Add in any addition seasonings you want like salt, pepper, etc. Make sure that this is thoroughly mixed in and then serve. (It's actually better the next day.)
A couple of variations include Broccoli Cheese Soup, Cream of Asparagus or Cream of whatever you want.
For these I usually either use oil or butter to saute the veg listed in the recipe and don't put the mean in. Once I have all of the ingredients listed above in I use an immersion blender to blend the soup to a smooth consistency usually a little thinner than for the potato soup. Then I add in the whatever. I usually pre-cook what ever it is. For the Broccoli Cheese soup I will also add in additional types of cheese that melt and blend well. I would think that you could also use beer for the liquid. I've never tried it but it should work, you might want to not use as much milk with that though.
Additional note: My left over mashed potatoes usually have sour cream, butter and/or cream cheese. I've also made it with out having the left overs and just used the instant potatoes.
Final thought: experiment and have fun after all cooking is based on scientific principals.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (177g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 452 (79%)|
|Amt Per Serving||% DV|
|Total Fat 50.2g||67 %|
|Saturated Fat 19.6g||98 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 109.6mg||34 %|
|Sodium 1099.1mg||38 %|
|Potassium 375.4mg||10 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 5.9g|
|Protein 23g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 574
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