When the snow is blowing and your teeth are chattering, this is just want you need to warm your body AND your soul. This recipe came to me by way of Shirley Felts, wife of Rich Felts, Kansas Farm Bureau President, and is very popular in their area of south east Kansas. After whipping up a batch, it was easy to figure out why that’s a fact – this soup is creamy, comforting, and satisfying. What more do you need??
**Thanks to all the farmers and ranchers of Kansas Farm Bureau who made this segment possible! This recipe was part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning with Chris Fisher, January 2015.
1 lb sausage
1 cup water
1 medium potato, diced
1 onion, chopped
1 bay leaf
1 tsp liquid smoke
½ tsp pepper
½ tsp summer savory
1 – 10 oz package frozen mixed vegetables
1/3 cup water
1 tsp sugar
2 cans cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can of milk
1 can Rotel diced tomatoes and green chilies
1 tsp. Tony Chachere’s Creole Seasoning
1 cup velveeta cheese, grated or cubed small
Crumble sausage in large saucepan and cook until done; drain fats.
To the sausage, add 1 cup water, potatoes, onion, bay leaf, liquid smoke, pepper, and summer savory.
In small pan, cook the frozen vegetables with 1/3 cup water and sugar until tender.
Pour mixed vegetables into the sausage mixture, and then add remaining ingredients.
Stir until well blended and simmer until the potatoes are tender and flavors are combined, about 30 minutes.
Now You’re Cookin’,