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Potato Soup with Sausage

 Potato Soup with Sausage
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!
6 ServingsPrep: 10 min. Cook: 45 min.


  • 1 pound Johnsonville® Smoked Sausage, 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


  • 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.
  • Add potatoes; cover and simmer 25 minutes or until potatoes are
  • tender. Remove from the heat; cool.
  • In blender, cover and process 2 cups soup mixture until smooth;
  • return to kettle. Add the milk, beans and sausage; heat through.

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Potato Soup with Sausage (continued)

Directions (continued)

  • Garnish with parsley. Yield: 6 servings.