Sausage and Veggie Soup

1 package of mild Italian sausage
1 stick of butter
1 onion, diced
2 carrots, diced
4 mini bell peppers, diced (or one medium bell pepper)
1 medium zucchini, diced
1 can of corn, drained
1 can of diced tomatoes
1 box of chicken or veggie stock
2 cups of water
8 oz of dry pasta
2 tablespoons minced garlic
salt & pepper to taste

In a dutch oven pot saute the onion, carrots and bell pepper in the butter. Add the rest of the vegetables, the stock and water. Bring to a boil and turn down to medium low heat. Add the pasta and let simmer for 30 minutes. While that’s going in a separate pan sear the sausages on all sides. Take off heat and slice. Add back to pan to cook all the way through. Add to the soup while it’s simmering. Top with a little Parmesan Romano cheese and there ya go.

It’s very chunky and filling. I went with the sausages instead of ground pork/sausage because I wanted it to be meatier. It would be just as good without the sausage though.

Cold Winter day...Hot bowl of soup

It's a cold and deary day so naturally I'm craving soup. Not just any soup but Loaded Bake Potato Soup. This is one of my favorites and it is so easy to make. But seriously there is nothing better on a cold winter day than a big bowl of homemade soup

Ingredients:

1 small onion diced
2 T minced garlic
2 T butter
6-10 russet potatoes, cleaned and cubed (peel optional)
4 cups chicken stock (homemade preferably)
2 cups heavy cream
2 cups shredded cheese
4 strips of crispy bacon crumbled
salt & pepper to taste
chives for garnish

Saute the onion and garlic with the butter until the onion in translucent.
Add chicken stock and potatoes (you can add a many or as little potato as you want. I tend to like mine potato heavy so I normally add about 10 good sized potatoes. I leave a little peel for flavor)
Cover and cook on medium low until potatoes are fork tender. You don't want to over cook them or they will turn to mush.
Add heavy cream and heat through. Be careful not to let it boil.
Slowly add shredded cheese, stirring to make sure it melts all the way through. (You can use any type you like...colby jack is a good standard. My favorite is applewood smoked Gruyere and  applewood smoked Gouda - about two to one ratio)
Once cheese is melted add salt, pepper and 3/4s of the bacon.

Serve with a sprinkling of chives and remainder of the bacon.

Trust me you'll love this soup!