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Potato Soup with Sausage Recipe
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Potato Soup with Sausage Recipe

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5 11 13
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My great-grandmother passed on this soup to her family generations. In the 1880s, it was a popular meal after a hard day in the field—hardy to satisfy the most ravenous appetite and delicious, too!
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES: 6 servings

Ingredients

  • 1 pound Jones Dairy Farm All Natural Golden Brown Sausage Links, cut into 1/4-inch slices
  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth
  • 1/2 cup water
  • 4 medium potatoes, peeled and diced (about 4 cups)
  • 1 cup milk
  • 1 cup sliced green beans, partially cooked
  • Minced fresh parsley

Directions

  1. In a heavy saucepan, brown sausage over medium heat. Remove sausage to paper towels to drain. Drain skillet, reserving 1 tablespoon drippings. Saute the celery, onion, thyme and salt in the reserved drippings until tender. Stir in flour until blended. Gradually add broth and water, stirring until the mixture comes to a boil.
  2. Add potatoes; cover and simmer 25 minutes or until potatoes are tender. Remove from the heat; cool.
  3. In blender, cover and process 2 cups soup mixture until smooth; return to kettle. Add the milk, beans and sausage; heat through. Garnish with parsley. Yield: 6 servings.
Originally published as Potato Soup with Sausage in Reminisce September/October 1991, p37


Reviews for Potato Soup with Sausage

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
legallady3 User ID: 8650824 238855
Reviewed Dec. 6, 2015

"This recipe came out so good. I need to put the leftovers in the refrigerat right now so I don't eat the whole pot. It is more of a stew but I couldn't be more pleased with the taste."

MY REVIEW
char04 User ID: 2958136 17964
Reviewed Nov. 16, 2014

"Very easy to make."

MY REVIEW
menosmal User ID: 7450223 201811
Reviewed Apr. 18, 2014

"Great soup, comes together quickly. It is very thick, so I added some chicken stock. The seasoning is timid, but adding just a little more salt and pepper was sufficient to liven it up. Highly recommend."

MY REVIEW
Suracha User ID: 6914591 17875
Reviewed Oct. 13, 2012

"Loved by everyone, including a 7 mo old bUsed non"

MY REVIEW
newgardenersc User ID: 679157 16875
Reviewed Oct. 13, 2012

"This is one of my family's favorites. Ham works fine too. Sometimes I use fresh rosemary instead of thyme. And yes it does turn out pretty thick."

MY REVIEW
dovecanyon User ID: 6559068 201810
Reviewed Jun. 4, 2012

"This soup was sooo good. I didn't have any green beans, so I used about a cup of frozen peas-and-carrots. I also had about a half-dozen frozen shrimp that I tossed in with the beans. Added a sprinkle of garlic and hot-pepper-sauce. Wow, excellent."

MY REVIEW
imaestas User ID: 4567242 17575
Reviewed Feb. 14, 2012

"Yummy-Yummy... but mine came out more like a stew (thick) than a soup. Not sure what I did wrong but still delicious. Thanks"

MY REVIEW
lengelfam User ID: 5043931 16874
Reviewed Jan. 18, 2012

"I have been making this soup for years. It's perfect for a winter meal. My husband requests this all the time."

MY REVIEW
2foru User ID: 4061729 17155
Reviewed Jan. 7, 2011

"This is pretty good soup. My husband and I both like it and I will make it again."

MY REVIEW
ellenpatron User ID: 1645561 16872
Reviewed Jan. 2, 2011

"What a great recipe! I did change it a bit, replacing the sausage with ham and then used butter instead of the sausage drippings to cook the celery and onions. I also thought a little black pepper gave it a bit of zip. I've printed out a second copy to send to my mom...good stuff."

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