Recently I posted a cheesy potato soup recipe, which was pretty good, but I have a better one now. 🙂 I have a tried and true recipe for a potato sausage casserole that I often take to church dinners. I modified that to make soup for a church dinner and made it again last weekend for an easy lunch that could sit and wait till we were ready.
2 1/2 pounds white potatoes, diced (can be peeled or not)
1 pound Kielbasa sausage, diced and browned
8 oz. jar Cheez Whiz [I used half a 16 oz. jar, as that’s what I had on hand]
1 can cream of mushroom soup
1 envelope Ranch dressing mix
1 T. dried parsley flakes
salt and pepper to taste
milk, cream, and/or half and half
Dice the potatoes, cover with water and boil until just tender.
As the potatoes boil, dice the sausage and brown it in a skillet. Drain well.
[Update…I now broil the sausage on a foil-lined cookie sheet instead of browning it in a pan. Much easier clean up.]
When the potatoes are fork tender, drain and return to the pot. Add the sausage and other ingredients, except for the milk. Stir to blend well.
Pour enough milk (may use half ‘n half and/or cream, as well) to cover the contents of the pan. Heat to simmer and serve.
To make the original recipe as a casserole, follow above, but leave out the milk. Pour into a greased casserole dish and bake, covered, in a 350* oven for an hour. Remove the lid/cover and bake 10 minutes longer.
I like to double the recipe (leaving out the milk) and put it into a greased crock pot. Cook on high for 3-4 hours and you have a great take-along dish for a potluck dinner or even a wiener roast. It always gets rave reviews.