Buffalo Chicken Sausage And Loaded Potato Skin Soup

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 medium russet potatoes, cut in 3/4 inch pieces, skin left on
• 1 tablespoon olive oil
• 6 slices bacon, cut in 1/2 inch pieces
• 12 ounces chicken sausage, sliced 1/2 inch thick (buffalo flavored)
• 1 cup onion, chopped
• 1/2 cup red bell pepper, chopped
• 4 garlic cloves, minced
• 4 cups chicken stock
• 3/4 cup heavy cream
• 1/4 cup ranch dressing
• 1/3 cup blue cheese, crumbled
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup green onion, thinly sliced (to garnish)
• 1/4 cup sour cream (to garnish) (optional)
• smoked paprika (to garnish)

Recipe

• 1 preheat oven to 375 degrees. coat a 13 x 9 pan with non-stick spray. place the potato pieces in the pan. drizzle with the olive oil and toss to coat.bake 30 minutes or until the potatoes are browned and tender.
• 2 while the potatoes are baking, heat a soup pot over medium heat and add the bacon and cook until browned. remove the cooked bacon and set aside. discard all but 1 tablespoon of the drippings.
• 3 add the sausage and cook 3-4 minutes until just stating to brown.
• 4 add the onions to the pot and cook, stirring occasionally until they are translucent.
• 5 add the peppers and garlic and continue to cook another 3 - 4 minutes.
• 6 add 1/4 cup of the chicken stock to the pan, stir to loosen any brown bits.
• 7 add the rest of the stock and bring the mixture just to a simmer. continue to simmer uncovered for 10 minutes.
• 8 add the potatoes and bacon to the pot and simmer 5 more minutes.
• 9 add the cream and ranch dressing to the pot and heat gently.
• 10 add the blue cheese and cheddar cheese and stir until melted.
• 11 ladle into bowls and garnish with a sprinkling of smoked paprika, sliced green onions and a dollop of sour cream, if using.