This SAUSAGE Potato Soup is a one pot, easy recipe loaded with sausage and vegetables. It’s creamy, creamy, and delicious!
My family crows over the soup! The sausage gives you a different taste that everyone likes. It’s a great weeknight soup, especially during these cooler, cooler months of the year.
The main ingredients of the sausage are potatoes and soup
Don’t let the ingredient list deter you; This soup comes together very quickly! Here are the main ingredients in this soup. I think you probably have a lot of them on hand!
- Sausage: Many different flavors of sausage can be used in this soup, depending on taste. For a sweet but neutral option, Jimmy Dean’s classic pork belly (in a gold-wrapped roll) works well.
- Vegetables: Carrots, onions, celery, and potatoes make up the veggie portion of this soup. I use yukon (yellow) potatoes, but russet or red potatoes can be used with good results (russet potatoes will produce a slightly starchier soup).
- Pantry Organizer: Like, dried parsley, dried basil and dried oregano.
- Chicken broth or stock: I always use low-fat chicken broth or stock. If using a full salt broth, reduce the salt in the recipe to 1/2 teaspoon and add more salt at the end, to taste, if needed.
- Milk: Maybe 1%, 2% or whole milk for cream soup.
- Flour: Milk and flour are mixed together and added to the soup to thicken and thicken.
- Cheese: Freshly grated cheese will melt the pre-grated cheese (which is often mixed with a powdery substance to prevent solidification – but this prevents the cheese from melting properly). The cheese adds a salty punch of flavor and enhances the soup’s texture.
How to make sweet potato soup
- Brown the sausage in the soup pot. Remove the paper lined plate (but leave the small drippings in the pot #flavor!).
- Cook the vegetables for a few minutes until the onion softens.
- Add sweet seasonings and aromatics, such as garlic. Let them cook for a moment to develop the taste.
- Add the potatoes and broth and simmer until the vegetables are tender.
- Mix the flour and milk together until smooth and stir the soup. Simmer gently until the soup thickens slightly.
- Over low heat, stir the cheese slowly at a time until it melts.
- Serve the soup with Oyster Salter Crackers, fresh parsley, and extra cheese – but only if you want!
The soup will thicken more as it cools. Yum! Very sweet!
A few helpful tips
- Do it ahead: This soup can be made several days in advance and renewed when needed. It will vibrate as it cools down but will release a bit when it regenerates. You can stir in a little broth or milk to thin it out, if you wish. Turn the pressure cooker on low or on the stovetop.
- Slow Cooker: The prepared soup will keep very well at a low / warm temperature in a slow cooker for up to 8 hours. (I’ve never made this soup start to finish in a slow cooker, but you can experiment.)
- Freezer: Due to the high milk content, this soup may not be well mixed… but in my world, it’s always worth a try. Just remember that the soup that softens and refreshes can be less grain (due to milk / cheese) and potatoes can be less.
I’m really excited to get that sweet potato sauce in front of you! At first glance, it may look similar to the cheeseburger light soup I posted recently. But actually It’s quite different – For flavor and other important ingredients.
Brian, who is not always a big fan of sausage, was completely inspired by how delicious that soup is and asked me to keep it on the menu. It has become a firm family favorite! I hope you like it as much as we do.
What you have to work with:
- Cheap extra cheese
- Oyster crackers or sertine crackers (or homemade crackers)
- Fresh fruit, such as apple or orange slices
Sausage potato soup
- What you recorded ounces Ground Pork Sausage, bones removed, if needed (see note)
- 1 the head butter
- 1 a cup Carrots
- ½ a cup sweet onions
- ½ a cup Delice Cery
- 1 the head Chicken Bouillon Paste or 1 Chicken Bouillon Cube (see note)
- + cloves garlic, finely minced
- 1 soup Dried basil
- 1 soup dried oregano
- 1 soup dried parsley
- 4 cups Diced potatoes (about 1/2-inch)
- 4 cups Low-sodium chicken broth or stock (see note)
- 1 soup salt
- ¼ soup black pepper
- 2 ½ cups Milk (maybe 1%, 2% or whole milk)
- ⅓ a cup all purpose flour
- 1 ½ cups A freshly made cheese is Shredded Cheddar Cheese
- Oyster crackers, fresh parsley, extra grated cheese, for serving (optional)
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In a 6-quart or large pot set over medium heat, brown the ground beef, breaking it into small pieces as it cooks. Cook until no longer pink. With a slotted spoon, remove the jam from the plate to the paper towel Leaving about 1 tablespoon in the pot.
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Set the pot to medium heat and add the butter. Once melted, add the carrots, onion and celery. Cook until the onion starts to turn translucent, 3 to 4 minutes.
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Stir in the Chicken Bouillon Paste, garlic, basil, oregano, and parsley. Cook for 30 to 45 seconds, stirring frequently.
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Add potatoes, broth, salt and pepper. Stir to combine (scroll the bottom of the pot well). Bring the mixture to a boil. Lower the heat to a simmer and cook for 15 to 20 minutes until the potatoes are tender, stirring frequently.
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In a blender, combine milk and flour. Process until smooth.
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Pour the milk mixture into the soup. Bring this mixture to a simmer, stirring frequently, and cook for 4 to 5 minutes until thickened.
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Reduce heat to Medium-Low. Stir in the cheese one at a time, and keep warm until the cheese is melted. Season to taste with more salt and pepper, if needed.
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Serve soup with oyster crackers, additional melted cheese, and fresh parsley, if desired. The soup will thicken as it cools.
Chicken Bouillon: Adding a scoop of Chicken Bouillon Paste (I always use better than bouillon) or a bouillon cube adds to boost the flavor. It can be easily left if you don’t have it on hand. Season to taste with more salt.
Chicken broth or stock: If using a full-salt broth or stock, reduce the salt in the recipe to 1/2 teaspoon and add more at the end, if needed.
Serving: 1 Servings (about 2 cups soup), Calories: 366ok, Carbohydrates: 35Pictures, Proteins: It’s heart breakingPictures, Oil: ObligatoryPictures, Saturated fat: The purchase was heard +Pictures, Cholesterol: Very depressedsomething else is hidden, Sodium: 754something else is hidden, Fiber: 4Pictures, Sugar: The purchase was heard +Pictures
Recipe source: From Mel’s Kitchen Cafe
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