Fall weather has been settling in with cooler temps and rain. Perfect for a hearty, and little spicy, soup. The ingredients listed are approximations (except for the meats) as I generally don’t measure. So adjust these as you see fit. This makes a fairly large batch, good for a big group or lots of leftovers. We usually parse out a couple/few portions to put in the freezer to enjoy some other cool, or stormy night.
Meat and Potato Soup
David De Jong
1 LB Bacon
1 LB Italian Sausage (I used ground sausage but links would work too)
1 LB Ham
1 Onion (large)
6 – 8 Stalks Celery
6 – 8 Cups Diced Potatoes (Used Red and Whites from the garden)
½ – 1 TSP Slap Ya Mamma Cajun Spice
½ -1 TSP Italian Seasoning Spice Mix
1/3 Cup All-Purpose Flour
6 Cups Milk
3 Cups Hot Water
2 TBL Olive Oil
Brown Sausage in skillet (added a dash of Italian Seasoning and Pepper).
Cut bacon to ¼ pieces and brown in Dutch oven or large soup pot. Remove from pan reserving drippings.
Combine all three meats in a large bowl and stir in flour. Mix well and set aside.
Sauté; Onions, Celery, and Carrots in Bacon fat using same pot used for Bacon.
Add all, but about 2 cups, of the potatoes to Onions, Celery, and Carrots. Stir well to coat all in bacon fat and let cook several minutes.
Slowly add 3 cups Hot Water and simmer till potatoes are just tender.
Add Milk – (I use the skillet to gently warm the milk prior to adding it. This also helps in getting the tasty bits of meat left in the skillet into the soup.)
Add meat and flour mixture.
Gently warm to light simmer.
Enjoy with roasted potato garnish below.
Toss 2 cups diced Potatoes in Olive Oil and season with Italian Seasoning and Slap Ya Mamma.
Roast in 400 Degree Oven 35 minutes until tender and golden – set aside and use as garnish on soup.