Potato soup for all seasons
By Guest Cooking Columnist Charles Fortson, Jr.
As the fall season nears, potato soup is an awesome appetizer, side dish or meal in itself for the cooler months, but it freezes well and is easy to bring back to the table for a light summer lunch or dinner.
Ingredients: 1-lb. Tennessee Pride sausage. ½-lb. butter 1 tablespoon of table salt. 1 teaspoon of red cyan pepper. 1 tablespoon of salt and pepper. 1 quart whole milk. 2 cups mild smoked cheddar cheese. 5-lbs. red potatoes (it does make a difference).
1. Peel and cube potatoes.
2. Brown sausage.
3. In large pot, place cut potatoes, cover with water, bring to boil, cover with a lid and cook on medium heat for one hour. Drain into another pot and keep.
4. Add milk, butter, salt and pepper to pureed potatoes (the cooked potatoes should be pretty smooth).
5. Add sausage and cheese to mix and stir.
6. Add potato water according the consistence you desire.
Serves 20. So you will have a lot to freeze.
EDITOR’S NOTE: Charles Fortson, Jr., is proprietor-chef at Uncle Ray’s across from Lake Lincoln State Park. He makes lunches and dinners to take out or for table service, while also operating a convenience store and bait shop at his Sunset Road location. Follow his cooking tips on Uncle Ray’s Facebook page or call 601-643-0174 to check on his daily specials.