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You know, the other day I said it's fall y'all,
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and have any of y'all seen hints in the weather
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that says it's fall outside?
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And I said "No, we hadn't,"
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but last night we got out,
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Jamie plays softball on Monday nights
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so Michael and I decided we'd go to a game,
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which come to find out it had gotten canceled,
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but Jamie forgot to call me and let me know,
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but anyway, Michael and I enjoyed getting out.
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There was a nip in the air, it was so wonderful.
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I even took Lulu with us
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because I knew she'd be fine in the car
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because the weather was so agreeable.
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All right, so it is fall,
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and a little nip is coming in
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every now and again in the air.
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I'm doing a sausage and sweet potato soup for y'all today.
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And this recipe is from "Cooking with Paula Deen Magazine"
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and it's a wonderful, tasty soup
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that's full of good stuff.
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Now I am browning off some Italian sausage
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that we had to take out of the casing.
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Sometimes you can find it in bulk at the grocery store,
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But usually you find it in the casing,
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looking much like a hot dog.
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So all we have to do is just take that casing out,
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or off, and scramble it up.
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One teaspoon of olive oil.
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Just enough so it won't stick.
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Okay, y'all, our sausage is almost done.
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So it'll, I just don't wanna overdue it
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'cause it'll finish the longer it cooks.
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All right, so in now goes our onion.
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Like I said a lot of good flavors in this soup,
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and some chopped celery.
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And speaking of celery,
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what would you call it?
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but a bundle, I don't know, more than a stalk.
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Don't ever throw away all those beautiful green leaves
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because they give such flavor,
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and they add interest and color and pretty.
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So you wanna make sure that you don't
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throw all those beautiful, flavorful green leaves away.
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Put 'em in your dish,
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or save 'em for a rainy day
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when you need some color.
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you think you're getting away from me, but you ain't.
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Okay, so we'll just cook that for a couple of minutes.
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So that was our onions, our celery
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And can you peek in here, Eddie, with the camera?
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Looks and smells delicious, doesn't it?
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real easy soup to make.
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All right, a little pepper.
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And now I've got two kinds of potatoes y'all.
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I've got sweet potatoes and white potatoes.
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So in go our potatoes, our sweet potatoes
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and our white potatoes,
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and we'll let that cook for a couple of minutes.
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Now the next thing we're gonna add
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is fire roasted diced tomatoes.
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And these are so good.
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see the black on 'em where they charred 'em.
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All right now I'm gonna add 32 ounces
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I couldn't get it out.
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That's a lot easier than trying to make your own pork stock.
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Y'all I am such a goofball. (laughs)
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As I was pouring this in,
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and telling y'all it's pork stock,
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the reason I thought it was pork
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'cause I was reading Dijon pork chops.
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So we're gonna use three 32 ounce containers
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of chicken stock, not pork stock.
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But pork stock would make it very, very good.
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This is smelling good now.
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So the next thing that's going in
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is a bundle of thyme.
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And you can either put that in some cheese cloth
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or just tie it up with kitchen twine,
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which is what I'm doing.
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And hopefully all those leaves
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will cook off and get all in my soup.
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This will probably take 20 to 25 minutes
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for the potatoes to get done.
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All right, our soup, our potatoes are tender
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so now I'm gonna add our four cups of kale,
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and it says in two-inch pieces
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so I'm just giving it a rough chop.
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I don't think it matters 'cause it's gonna
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And it's gonna give it beautiful color.
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I love when my food has all different colors to it.
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I'm gonna let this cook for about 10 minutes,
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until it's wilted down.
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Okay, so about 10 more minutes,
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and we're gonna call it soup.
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This soup is so very, very hot y'all.
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I'm gonna go ahead and dip some up.
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And I'm gonna put my shredded Parmesan cheese on top,
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and then I'm gonna put the lid on it,
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and when it's cool enough that it won't
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take my tongue out of my mouth we'll taste it.
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Maybe it's cooled enough y'all
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Ooh, look at the cheese.
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I just adore Italian sausage.
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I really think y'all are gonna love this
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especially with the weather
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starting to cool down a little bit.
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This is such a beautiful meal.
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Look at all the colors in there.
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And you just think gosh, that's got to be really good for us
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I'm gonna try and get me some of that green stuff,
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Oh and there's a white potato.
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Y'all know how I feel about a potato.
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Love, love, love 'em.
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So I think that we're right on time
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that I'm sharing this recipe with y'all.
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For more recipes like these,
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you can go to Paula Deen magazine.
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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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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
