It’s Fall, y’all! (I told you I love this time of year!) As I am writing this, I am reflecting on how different the weather is from day to day and from morning to afternoon. Hot and windy, cool and rainy ─ the shift of summer to fall holds so many welcome changes. Leaves turning colors; jackets, sweaters and scarves making an appearance; and warm drinks and food warming our bellies. Which brings me to SOUP!
I enjoy making soup all year long. I especially like to do it in the fall when there is an abundance of fresh garden vegetables. There's nothing like a steaming bowl of homemade soup to warm you up on a chilly autumn day. My favorite soup is sausage potato complete with shredded hashbrowns (recipe below), and I love taco soup, chicken tortilla soup, broccoli and cheese soup, Italian tortellini soup...I’ll stop before I remind you of Bubba from Forrest Gump! ;-)
I’ve tried many recipes for each of these soups and found that while they may have the same core ingredients, they differ in that they also have a smidge of this or that which sets them apart. This is when the meal goes from simple comfort to simply divine! I also find this to be true of law firm security awareness programs. Go beyond a dash of policy, a pinch of technology and a handful of education. Make sure you have all of the core ingredients, and add in the special seasonings to take it from edible to delectable. In “Your Recipe for a Delectable Security Awareness Program,” I share what it takes to move past simply checking a compliance box on a security audit to implementing a program that instills a strong security culture.
Recipe for Yummy Potato & Sausage Soup
Cook time: 30 mins (print PDF)
1 lb. breakfast sausage (Owens - Regular)
1 tbsp olive oil
1 small onion, chopped
1 bag (26-30 oz) frozen shredded hash brown potatoes
24 oz of chicken broth
1 cup water
1 10.5 oz can Cream of Mushroom soup
1 10.5 oz can Cream of Chicken soup
2 cups milk
2 cups of half and half
2 cup shredded cheese (I use Mild Cheddar)
8 oz Velveeta cheese
Salt and Pepper
In a large pot, brown sausage, drain, then place on paper towel-lined plate.
Add olive oil and then chopped onion, sauté until translucent. Add shredded hash browns, cooked sausage, and chicken broth. Bring to a boil, then reduce heat to medium and cook until potatoes start to soften.
Add cream of mushroom soup and cream of chicken soup and stir to combine.
Add milk and half and half, and stir. Bring soup to a boil and then reduce to simmer, stirring frequently.
While soup simmers, add shredded cheese and Velveeta cheese.
Soup will thicken after about 5 to 7 minutes. Once thickened, turn off heat.
Salt and Pepper as desired.
NOTE: Sometimes I top with more shredded cheese and crunchy bacon. Enjoy!