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Sausage and Potato Soup

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

 
One day, over two years ago, I asked my dad what he wanted for supper. His reply? Soup. This was fine by me since soup is one of my favorite meals to make. I planned to make his favorite: cream of broccoli soup, but was stopped short by freezer-burnt broccoli. Not appetizing.

Avoiding panic, I decided to make up an entirely new recipe. I threw together some of my favorite soup ingredients and called it good. To my delight, everyone loved my creation. Thus, this soup was born.

Two years later, I’m still making this Sausage and Potato Soup on a regular basis, receiving the same rave reviews. Reuben loves it and it’s oh-so-easy to make. Win-win.

Let me take you through the steps of how to make it:

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Assemble your ingredients: mild or spicy Italian sausage (store-bought or homemade), butter (yep, a whole stick), an onion, a couple cloves of garlic, 3 medium-sized russet potatoes, salt and pepper, dried parsley, all-purpose flour, and whole milk.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Begin by prepping your ingredients. Chop the onions fairly coarse. Reuben was kind enough to cut them for me, seeing as they made my eyes hurt.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Mince the garlic.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Wash (and by wash, I mean scrub) the potatoes and cut off any icky parts.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Chop the potatoes into about ½ - ¾-inch cubes.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Put the sausage in a skillet and cook until no longer pink. Meanwhile, melt the butter in your soup pan. Add the onions and cook until soft and translucent.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Add the garlic, potatoes, salt and pepper, and parsley. Cook for 3 minutes.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Add the flour and cook for an additional 2 minutes. Then stir in the sausage. Lovely, lovely sausage.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Slowly pour in the milk. Bring to a boil and simmer just until the potatoes are tender, about 15 minutes. Taste and adjust seasonings as necessary.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Ladle yourself a big bowl and devour. Be careful not to burn yourself in your eagerness to consume.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.
 
Notes:

• Don’t be scared by the stick of butter included in this recipe. It is very necessary. If you must, you could substitute some of the milk for chicken or vegetable stock and cut down on some of the butter.
• If you prefer a thicker soup, simply add an additional tablespoon or so of flour at the beginning.
• You can add different spices to the soup (be creative!), but I find that parsley, salt and pepper are sufficient. If you like a spicy soup, try adding a few flakes of red pepper.

 
 

Printable Recipe

Sausage & Potato Soup

See the full recipe post on Erica Lea’s site!
5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

A creamy soup made with Italian sausage and russet potatoes. Seasoned with parsley, garlic, and salt and pepper.

Ingredients

  • ½ pounds Bulk Italian Sausage, Cooked Until No Longer Pink
  • 1 stick Butter
  • 1 whole Onion, Chopped
  • 2 cloves Garlic, Minced Or Crushed
  • 3 whole Medium Russet Potatoes
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 teaspoons Parsley
  • 2-½ teaspoons Flour
  • 4 cups Whole Milk

Preparation Instructions

1) Melt the butter in a large stockpot over medium-low heat. Add the onion and cook, stirring frequently, until transparent. Add the garlic, potatoes, salt and pepper, and parsley and cook for 3 more minutes. Stir in the sausage.

2) Add the flour and cook for an additional 2 minutes. Slowly add the milk. Bring to a boil and simmer just until the potatoes are tender. Taste and adjust seasonings if necessary.

 
 
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Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

22 Comments

Comments are closed for this recipe.

Avatar of Karen Simpson

Karen Simpson on 3.30.2012

This soup was ….. DEEEEElisious….just the way the recipe is…no changes were made on my part..

molly stillman on 3.28.2012

ah! i have been wanting to try making a soup like this recently. LOVE it. thanks!

rosie on 3.27.2012

I’ve been making a chowder just like this for many years! It’s one of my favorites.
I also use a little chicken stock with the milk and I add a can of corn (drained).
And lots of pepper.
Makes for a great comfort food!

Nicole on 3.27.2012

This looks delicious, it reminds me of a soup my mom makes. Definitely putting this one the list of things I want to make.

Ang on 3.27.2012

Made this on the weekend. It was so good. Thanks for the recipe.