- 1/2 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, diced
- 6 medium potatoes, peeled and cubed
- 2 cups frozen corn
- 1-1/2 cups chicken broth
- 1 celery rib, sliced
- 1/4 cup sliced carrot
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups whole milk
- 2/3 cup shredded cheddar cheese
- 1 teaspoon minced fresh parsley
- In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil.
- Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through. Yield: 6 servings.
Reviews forSausage Potato Soup
"easy to make"
"This was pretty good. My husband and I each had 3 bowls, and will definitely make again!"
"Somewhat plain, needs more flavor, but I am giving it a 4 as my daughter really liked the potatoes. I added extra cheese and some basil and garlic salt."
"For this recipe I used Country Sausage and I didn't have the celery or the cheddar cheese so I decided not to put the celery in it and as a substitute for the cheddar cheese I used white American and parmesan cheese mixed together and it turned out really good"
"I used regular smoked sausage since my family loves that type of sausage (Holmes brand), I added 2 diced up tomatoes to the soup, 4 long peeled and sliced carrots instead of the 1/4 cup , instead of the garlic and onion powder I added i diced onion and 1 tsp minced garlic, 1/2 tsp of pepper instead of the 1/4, 2 cups of 1% milk instead of whole, 6 cups of water, 2 tbsp of of chicken flavor seasoning for my broth, I cut down to 4 potatoes instead of 6. Let it boil until potatoes were cooked and then simmer for about 20 min or so to let the flavors come to life. This was so good. It reminds me of Olive Garden Zuppa Toscana soup. I will def be making this again and again and to pot lucks and get together s. Thanks so much for the recipe."
"Like many of you, I love soups. But, I'm very much a novice cook. I'm a grandpa, and a retired Soldier, not a chef. I decided to make this soup when my church group was having a chili and soup pot-luck dinner; I wanted something with sausage in it.I made one and a half times the recipe and substituted garlic that I chopped up myself, so obviously it took longer time to prepare than suggested here. I think the real prep time is closer to an hour, for a newby like me, anyway.The soup was terrific. I received many compliments. This will be a fall and winter staple for me, simply due to the simplicity of preparation and delicious taste."