Cheesy potato and venison/pork sausage soup

Cheesy Potato and Venison/Pork sausage Soup

 

12 smaller potatoes(I used reds and golds)

       already baked or microwave and cut into small bite size pieces, most of the skins removed

2 lbs venison/pork sausage-cut into bite sized pieces

1 quart chicken

1 cup celery with tops diced

1/2 cup thin sliced baby carrots

1 onion diced

1/2 C butter

16 oz Velveeta Cheese

Salt/Pepper to taste

 

 

Saute onion, celery, carrots in butter. Add sausage pieces and 2/3 of the potatoes.Stir well. Add the broth. Let cook for about 25 minutes on medium heat.

Cut cheese into cubes and stir into soup. cover and cook on medium high, stirring in the cheese. 

 

After Cheese is melted and you are serving same day, add the remainder of the potatoes.

If serving the next day, add the rest of the potatoes prior to reheating.