Smoked Sausage and Potato Soup
Cheesy Cornbread Muffins
Ingredients
- 2 Tbsp butter
- 1 (14-oz) pkg smoked sausage link, sliced
- 4 cups chopped kale
- ½ (28-oz) pkg frozen diced hash browns with onions and peppers, thawed
- 1 Tbsp minced fresh rosemary
- 3 cloves garlic, minced
- 1 (32-oz) carton chicken broth
- 2 cups milk
Instructions
- Melt butter in a Dutch oven over medium heat. Add sausage; cook until browned on all sides. Remove from Dutch oven with a slotted spoon; drain on paper towels.
- Add kale; cook, stirring 8 minutes or until crisp-tender. Add hash browns, rosemary, and garlic; cook, stirring, 3 minutes. Add broth and milk; bring to a boil, reduce heat, and simmer 15 minutes or until potatoes are tender. Stir in sausage; cook 5 minutes.
Side Dish Ingredients
- 2 (8.5-oz) pkg buttermilk cornbread-and-muffin mix
- 1 cup shredded Cheddar cheese
Side Dish Instructions
- Prepare cornbread batter as directed on package for muffins; stir cheese into batter. Bake according to package directions.
Budget Friendly Meal Plan
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