6-8 yukon gold potatoes, peeled and cubed 1″ 1 onion diced 2-3 tbsp minced garlic 1 cup heavy cream 2 cups whole milk 1/2 stick of salted butter 4 cups chicken broth 1 1lb ground sirloin from T & T meats 1/2 lb Bubba Sausage 6 pieces of bacon 1 1lb Velveeta Cheese (you can use Mexican Velveeta for a little kick) 1 tsp diced jalapenos
TO EACH BOWL
Sour cream Colby Jack cheese Chives
1 tsp Salt 2 tsp Pepper Tony’s creole seasoning as much as you want.
Brown meats, drain and set aside. Use some of the drippings to saute onions and garlic. Cook bacon until crisp, and chop or break into small pieces.
Boil potatoes in chicken broth with butter and seasonings until tender. Once tender, add milk, heavy cream and cubes of Velveeta to the potatoes. Add meats, and use a meat masher to mash the potatoes up some, leaving some chunks. Bring all that to a boil then simmer for 15 minutes stirring occasionally to make sure all cheese is melted and soup is the consistency you want. I did add about a cup of colby jack to mine at the end to help thicken it up. I also added the bacon last. But don’t think it matters if you add it when you add the other meat.
This with my jalapeno cheddar cornbread, would be the perfect combo for a cold night!!