Original video by @applesauceandadhd — all credit to the creator.
Breakfast Soup (Sausage Gravy Potato Soup with Scrambled Eggs)
A peppery, creamy potato and sausage soup that tastes like sausage gravy in a bowl, topped with scrambled eggs and shredded cheese. Made fast in a pressure cooker for a breakfast that eats like comfort food.
Ingredients
- 1 poundbreakfast sausage
- 3/4 cupdry cream of onion soup mix · or substitute one can of cream of onion soup for the mix and water
- 1 1/2 cupswarm water · for whisking with the soup mix
- 1 bagshredded potatoes · refrigerated Simply Potatoes
- 1 cupfrozen diced onion
- 2 cupschicken broth · or chicken bouillon and water
- 1 tablespoonall-purpose seasoning
- —fresh cracked black pepper · be generous so it tastes like sausage gravy
- 1/2 cupmilk · to thin the soup at the end, to taste
- —scrambled eggs · for topping
- —shredded cheese · for topping
Steps
- 1
Set a pressure cooker to saute mode and add the breakfast sausage, breaking it up into the pot with a wooden spoon. Wash your hands after handling the raw meat and its packaging.
- 2
While the sausage browns, whisk the dry cream of onion soup mix with the warm water until smooth. (If using canned cream of onion soup, skip this step.)
- 3
Cook the sausage until it is browned and a little crispy.
- 4
Stir in the cream of onion mixture, the shredded potatoes, and the frozen diced onion.
- 5
Add the chicken broth, all-purpose seasoning, and plenty of fresh cracked black pepper, and stir to combine. Make sure there is enough thin liquid in the pot so it does not scorch.
- 6
Pressure cook until the potatoes are tender and the soup is thick.
- 7
Stir in about a half cup of milk to thin the soup to your liking.
- 8
Ladle into bowls and top with scrambled eggs and shredded cheese.
Creator's notes
You can make this entire thing in a slow cooker instead, it will just take longer. If the pressure cooker throws a burn notice, more thin liquid was needed in the pot.
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