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- Y'all, on this next recipe,
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you know what we really crave when fall comes?
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we crave a nice hearty soup.
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So I'm gonna make a cheesy sausage soup
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that's gonna stick to our ribs and I love that.
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So let's get this going.
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I've got a pound of like breakfast sausage,
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ground breakfast sausage.
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And I've got my bell pepper, green and red.
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So this is gonna be pretty and colorful.
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And like I said, it's gonna be real hearty.
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It's one of those ribs sticking soups.
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Okie dokie, and simple and easy
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So I'm just gonna cook this
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until the sausage is done
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and the peppers and the onions are tender.
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And then I'm gonna rain it.
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We're gonna add our chicken broth,
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two 32 ounce cans of broth.
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And we're gonna put in hash brown potatoes,
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And a cup of frozen corn kernels.
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And the last things we're gonna do
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is the processed cheese and sour cream.
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The instructions say to drain this,
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but it didn't look like but maybe a tablespoon
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So I'm opting not to drain it.
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Now, I just put in my flour
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and we wanna cook this for a minute or two.
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get all in our meat and vegetables.
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We don't want it to clump on us,
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so we wanna get those good and mixed in.
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(mixing spoon clanking)
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and our vegetables are very tender.
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All right, I think that's good.
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two 32 ounce bottles of chicken stock.
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I would actually prefer making my own,
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but one of the things
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that I like about this dish
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is it's easy on the cook.
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But there's nothing better than homemade chicken stock,
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nothing, nothing, nothing, nothing.
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Now, if I feel like this soup is not thick enough,
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I can always, at the very end,
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mix some corn starch with some cold water
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and make it the thickness that I think it should be.
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It's gonna make a pretty good sized pot, y'all.
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All right, now I think I got a 32 ounce, let me see.
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Yeah, 32 ounce bag of frozen hash browns.
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But I'm only gonna use half the bag.
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So I'm gonna try to judge that.
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You can't have too many taters, can you?
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So since it's Paula cooking this,
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you may wanna add more.
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You know what I mean, Bern?
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Okay, I'm gonna put in our corn now.
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And remember, that was frozen corn.
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So we'll let it cook a couple more minutes.
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Ooh, this looks so good. I love all the fall colors.
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Can you see any it, Eddie? - Yes.
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I can see what's inside it. - It does look like confetti.
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It's very, very pretty.
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So I'm gonna let that get back hot again.
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Gonna turn that puppy up.
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Okay, now you'll notice that in this recipe,
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that I have no salt or pepper on the list
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because remember that broth,
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that chicken broth, it contains salt.
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So only do that at the very end.
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Plus this cheese is gonna have salt in it.
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But I am gonna throw some pepper in,
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(pepper grinder buzzing)
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for Michael because he likes his hot stuff.
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But that's not gonna be very hot anyway.
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All right, now I'm gonna add one cup of sour cream.
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And this is gonna turn this into like
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almost a cream-based soup now.
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And I do love a cream-based soup.
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All right, and lastly
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Y'all, I had so much fun years back
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when I was writing my "Just Dessert" cookbook.
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using this kind of cheese.
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And I had so much fun asking people to try my fudge.
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"And what do you think about it?"
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"Well, it's delicious. What's in it?"
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What's the name of this cheese?
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- Velveeta. - Velveeta, yeah.
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When I told them Velveeta cheese,
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they couldn't believe it.
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But you'll have to look up that recipe
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and make it 'cause it is fun.
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So after all this melts and all those flavors get together,
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I'm gonna do a taste test
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and just see if it needs any salt.
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I never did add any salt to this.
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I did add some pepper.
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And I just did this 'cause I wanted to.
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I took some Japanese breadcrumbs
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and I toasted them off in butter.
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So it's going to be like little miniature croutons,
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'cause I just like topping my soup with something.
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So I think this'll be tasty.
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But you could do cheese, you could do,
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gosh, so many different things
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if you're a topper girl like me.
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Doesn't that look good?
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And at this point, I may add a little salt.
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It just depends on what I'm feeling.
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Well, look who just came in.
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- Hey. - He's always right on time
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when it comes to eating.
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(Michael indistinctly comments)
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Michael, are you ready for lunch?
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- [Michael] Oh, yeah, I can try a little.
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Delicious, delicious.
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- [Michael] That's why I keep coming back.
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- I'm gonna take my bowl of soup and sit down and enjoy it.
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I do hope y'all will try this recipe
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because it is delicious.
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Love and best dishes.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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Love and Best Dishes Y'all.
