Homemade Sausage Potato Soup
1 pound of sausage
1 32 oz. box of chicken broth
1 can of corn
1 clove garlic, minced (we always have a jar of minced garlic, so I used one tsp.)
1/2 tsp onion powder (if you don't have any, I suggest getting some and not leaving it out...gives GREAT flavor)
1/4 tsp. salt
1/2 tsp. pepper
1 1/2 cups of milk
1 cup of shredded cheese
In a pan, brown the sausage. While the sausage is cooking, or even beforehand, peel and dice the potatoes and carrots. Remember that the smaller the dicing, the faster it will cook, so if you are pressed for time, cut up the veggies smaller and it won't have to boil for as long. Drain the sausage and set aside for later.
In a stock pot, combine the chicken broth, potatoes, celery, carrots and seasonings. Bring to a boil. Reduce the heat, cover and simmer until the vegetables are tender - 20 minutes or so. Now at this point, I add the corn. I find it gets a little mushy if I add it with the other veggies. Then I add the milk, cheese and sausage. Cook and stir over low heat until the cheese is melted and the soup is heated through.