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Country Breakfast Soup by Olivia Smith

Country Breakfast Soup

in the kitchen with… Autumn 2023
Ingredients

½ pound thick-cut bacon
½ pound pork sausage
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon fresh thyme leaves
1 teaspoon onion powder
½ teaspoon ground mustard
½ teaspoon celery salt
½ teaspoon chili powder
1 medium yellow onion, diced
⅔ cup diced baby bell peppers (blend of red, yellow, orange)
½ cup sliced leeks
2 tablespoons flour
2 cups chicken broth
1 cup half-and-half
1 cup milk
1 1-pound bag frozen shredded hash brown potatoes (about 5 cups)
½ cup sour cream
4 ounces cream cheese, softened
½ cup shredded Gouda cheese
½ cup shredded cheddar jack cheese
Fresh chives, optional

Buttermilk Biscuit Dumplings:

1½ cups all-purpose flour, sifted
½ tablespoon baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
7 tablespoons chilled butter, cut into small pieces
2 tablespoons margarine or vegetable shortening, cut into small pieces
¾ cup buttermilk


Instructions
  1. Cook 4 slices of the bacon until crisp. Drain and crumble. Reserve until needed.
  2. Cook sausage until browned. Drain and crumble.
  3. Mix dry seasonings in a small dish.
  4. Cut remaining bacon into small pieces with kitchen shears. Add to a large soup pot and cook until nearly crisp. Add diced onion, peppers, leeks, and crumbled sausage. Cook on low until vegetables are soft and fragrant.
  5. Add about half the dry seasonings. Mix in the flour, stirring to combine.
  6. Reduce heat to medium; add broth, half-and-half, and milk. Bring to a simmer. Add hash browns and remaining seasonings. Lower heat slightly and continue to cook.
  7. Meanwhile, place sour cream and cream cheese in a glass mixing dish. Remove about a cup of soup and add to this dish. Allow to sit for about a minute, then mix well to combine, being careful not to leave lumps. Return the whole mixture to the soup pot; stir to combine. Add cheese and stir to combine.
  8. For dumplings: Whisk together dry ingredients. Using your hands, work the butter and margarine into the flour until it is like coarse crumbs. Add buttermilk and stir gently with a wooden spoon just until the dough forms a ball.
  9. Return heat to medium. Using a 1-ounce scoop, drop dumpling dough across the top of the soup. No need to be fancy; just allow each dumpling some breathing room. Cover and cook for 6 to 8 minutes or just until dough is cooked. Cool slightly. Top with reserved bacon crumbles and, if desired, fresh chives.
  10. Makes 6 to 8 servings.

Recipe courtesy Olivia Smith of Winterset.

Print Recipe
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