Few things make me happier than when our customers share recipe ideas with me to test out with our products. This idea came from one of those loyal customers. Thanks Pat!
Yields 8 servings
INGREDIENTS
3 russet potatoes peeled and cut into 1inch cubes
4 cups vegetable broth
3 cups frozen corn
1 cup onions diced
4 tsp garlic minced
½ tsp garlic salt
½ tsp black pepper
½ tsp onion powder
2 cups whole milk
2 tbsp cornstarch
2 cups grated cheddar cheese
1 cup sour cream
Parsley to garnish
INSTRUCTIONS
Slice Luxemburg Sausage into bite-sized pieces. I like to “brown” in a fry pan with a bit of oil. The sausage is already fully cooked, I just like to give it a bit of additional color.
In a 6 qt slow cooker add ingredients through onion powder and cook on low for 6 hours. 30 minutes before soup is done, whisk together cornstarch and milk and pour into soup. Cover and finish cooking.
A few minutes before you are ready to serve, blend in grated cheese and sour cream. Stir to combine and allow cheese to melt. Serve hot with freshly cut parsley.
Adapted from: thefoodcafe.com
Luxemburg Sausage (nutrition info located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.