Cheesy Sausage and Vegetable Stew

Prep:20minCook:45min

This came out of an attempt to use up leftovers from a sausage and vegetable skillet I made. It's a blend of my potato soup recipe, adapted for a different profile, and that skillet meal, but you could easily skip straight to the soup if you wanted to. Requires a little attention on account of the cream cheese, but otherwise pretty simple to make. The flavor is interesting, but not in a bad way. It has a somewhat bitter, sour, and salty profile.

Updated at: Wed, 16 Aug 2023 22:00:13 GMT

Ingredients

6 servings

Instructions

Step 1

I'm going to head into this assuming you didn't make the skillet meal first. So, start by adding your butter into a large stockpot and setting the heat very low, just enough to melt it. Add your kielbasa, onions, garlic, mushrooms, celery, and brussels sprouts to the pot. Dump all of the dry seasonings on top of these and add the Worcestershire sauce, stone ground mustard, and red wine vinegar on top. Stir to coat and sautee on medium for about 15 minutes, or until the diced onions are soft and translucent.

Kielbasa1 lb

white button mushrooms2 cups

brussels sprouts2 cups

green onions2

white onion1

celery2 cups

garlic cloves2

unsalted butter2 Tbsp

worcestershire sauce2 tsp

stone ground mustard1 Tbsp

red wine vinegar1 tsp

cracked black pepper2 tsp

table salt2 tsp

smoked paprika1 tsp

dried parsley1 tsp

Step 2

When the vegetables have softened a bit, add the potatoes and carrots. Add the broth and then just enough water to cover. Boil the soup for about 20 minutes, stirring occasionally.

Yukon gold potatoes4 cups

carrot½ cup

beef broth2 cups

Step 3

When the potatoes and carrots are soft enough to stick a fork through, remove the pot from the heat and allow to stand for 5 minutes. This is important, because if the soup is too hot when you add the cream cheese, it will "break" and leave you with a gritty mess.

Step 4

Using a potato masher, start smashing the potatoes and other vegetables in the pot. The goal is to smooth out the soup and release the starch in the potatoes to bind the dairy ingredients and thicken the broth. When the potatoes are sufficiently smashed, add in the cubed cream cheese, grated parmesan, and shredded Monterey. Use the potato masher to smash and blend the cream cheese. Note that this soup will have a somewhat divided texture, as the vinegar and butter won't fully bind to the other dairy ingredients.