The Pioneer Woman Tasty Kitchen
Profile photo of Erica Lea

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 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
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

 
 
_______________________________________

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.

Profile photo 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.

Rebecca on 3.27.2012

Just made this – soo yummy!!

I didn’t have regular Italian sausage so I used Sage Jimmy Dean sausage, it was good but was missing the little bit of spice an Italian sausage would of brought to the palette.

Will be making this again, Thanks!

Maureen on 3.26.2012

I made this yesterday-it was absolutely divine! Will be making this again and again.

Shirlely on 3.26.2012

I made this last night for dinner, and it is so easy and delicious! It’s a great recipe.

Wenderly on 3.25.2012

This soup looks simply slurpalicous! But of course I’d force myself to slowly sip each spoonful in an effort to make it last as long as possible!

angie pettigrew on 3.25.2012

We love sausage and potato soup. But we use leeks instead of onions and kale thrown in at the last few minutes of cooking to flash cook it so it is still crunchy.
I was glad to see someone eles leave the skins on the potatoes, it really adds an earthness to the soup.

BigCooker on 3.24.2012

Thanks Erica, I am making this on my next dreary weather day. Yum!

ClovenHoofedHeifer on 3.23.2012

Thank you for this fabulous recipe! I can’t wait to try it. It certainly does bring back memories of Zuppa Toscana at Olive Garden- live too far away from one now to ever go (dadgummit). Thanks to those above that mentioned kale as an ingredient. Nothing else like a wonderful soup. If I didn’t resemble the Michelin Man, I’d have it everyday.

plum7 on 3.23.2012

It is the same as the Olive Gardens Zuppa ……minus the bite sized pieces of Kale. Love it.

Profile photo of Laurie {Simply Scratch}

Laurie {Simply Scratch} on 3.23.2012

Oh how I love a good potato soup! YUM!

Jennifer on 3.23.2012

Where have you been my whole life? This soup reminds me of Olive Garden soup. I live 2 plus hours from an Olive Garden, now i can treat myself with breadsticks and soup without the commute!! THANK YOU!!!

Profile photo of Amber {Sprinkled With Flour}

Amber {Sprinkled With Flour} on 3.23.2012

This soup sounds perfect on a rainy day like today. It looks similar to my moms potato soup, and if it tastes similar it is delicious!

Debbie on 3.23.2012

So similar to the Potato Soup my mother used to make. She died last year at 95 – so her recipe was an “old German recipe” !! Except….she never added milk. She would simply use the water she cooked the potatoes in, and seasoned that with parsley, salt, and pepper, and the lovely sausage of course. I sometimes add celery leaves too. I have begun using turkey sausage which really makes it a fairly guilt-free soup.

Marsha on 3.23.2012

I agree with JudyB that this does sound similar to the Zuppa Toscana at Olive Garden but you can’t go wrong with potato soup for comfort. When I got married, I was already an experienced cook but there are some recipes that should be passed down from the spouse’s side. My wonderful mother-in-law showed me how to make her potato soup (as well as her yummy tacos) and I’m so glad that she did. When anyone in the family is ill, her potato soup is a medicine unto itself.

Amanda @ Confessions From HouseholdSix on 3.23.2012

I have a similar recipe because I was out of bacon for my potato-leek soup, so I used sausage, and I use chicken stock and just a splash of cream to make it healthier and easier for those of use who are lactose intolerant to digest.

JudyB on 3.23.2012

Sounds similar to an Olive Garden soup–but I think it has kale added.

melinda on 3.23.2012

I have a similar recipe . It calls for heavy cream in place of milk. The secret ingredient is a teaspoon of vanilla. My husband loves it.

The Mrs @ Success Along the Weigh on 3.23.2012

I know they say soup season is coming to an end but I say with the mild winter it owes us a few cozy bowlfuls! :-)