I had made a delicious sausage-onion-sundried tomato pizza the other night and had a bit of sausage and onion leftover (there’s only so much sausage you can cram on a pizza). Then yesterday, I was reading up on all the bento blogs I follow and found the perfect recipe to revamp my leftovers.
I didn’t follow her recipe exactly, since I was starting with already cooked meat, but here’s what I did…
Sauteed one onion, two carrots and two celery sticks in olive oil. I added about 1/4 (maybe a little less?) pound of bacon, chopped coarsely. When the bacon was almost done, I added the leftover sausage, 2 russet potatoes (peeled and diced in 1/2 inch cubes) and a can of chicken broth and some water. I let this simmer until the potatoes were tender and the broth had reduced down to a thick soup. I omitted the greens since I didn’t have any handy. I was winging the recipe afterall, doncha know. I also didn’t have the heavy cream she calls for in her recipe, so I used 2% milk. It worked just fine.
Dinner took about 40 minutes, start to finish. I served the hearty soup with cheesey breadsticks and a mixed green salad. Nom nom nom! Perfect comfort food for cold winter days.
Sorry, I was so hungry I forgot to take a photo!