I don't make soups often, but Virginia winters call for all the stops. In honor of the blankets of snow that have appeared over the past 24 hours, I thought I would share a recent soup favorite in our house. It's made in the crockpot with very little preparation, so it's perfect for a cozy night in!
1 lb pre-cooked sausage links, sliced
1 onion, chopped
5 new potatoes, quartered
3 cups chicken stock
14 oz can creamed corn
1/4 cup milk
1 cup Monterrey Jack cheese, shredded
salt and pepper, to taste
1. Line your crockpot with a crockpot liner for easy clean up and place your sausage, onion, and potatoes inside. Pour your chicken stock on top, and add a liberal amount of salt and pepper. Cover and cook on low 6-8 hours or high 3-4 hours.
2. About 30 minutes before you are ready to eat, add your creamed corn, milk, and cheese. Cover and cook on high another 30 minutes.
3. Ladle the soup into bowls when you are ready to eat and garnish with another small handful of cheese. Dinner is served!