Potato Soup with Sausage Recipe
Potato Soup with Sausage Recipe photo by Taste of Home

Potato Soup with Sausage Recipe

Publisher Photo
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 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

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
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
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
Reviewed Oct. 13, 2012

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

MY REVIEW
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
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
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"

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