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Easy Potato Sausage Soup

Easy Potato Sausage Soup

Deirdre Dee

This is what I make on grocery shopping nights since it is easy to prepare and is very tasty. I generally double the recipe since my family loves it so much. Don't forget the garlic bread!

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 578 kcal
  • 29%
  • Fat:
  • 39.5 g
  • 61%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 1326 mg
  • 53%

Based on a 2,000 calorie diet

Directions

  1. Using a large saucepan, brown onion in butter.
  2. Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
  3. Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.
  4. Let soup sit for approximately 5 minutes in order to thicken and then serve.
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Reviews

Melissa Brown
57
1/9/2004

I took this recipe, which sounded wonderful, and added a few things and changed others.First off, I cooked a fair amount of onions and celery in butter, than added ground italian sausage and cooked that all together. Seasoning with salt, pepper and garlic. I also used chicken broth instead of water (which in my opinion, makes any soup better than using "just" water). I then let my diced potatoes simmer until mushy, adding milk, letting that warm up, then adding corn and green beans and then the potatoe flakes. I love it...reminds me of the sausage/potatoe soup at Olive Garden

LISAKP71
44
1/13/2004

I found this recipe just in time - yesterday was our first really chilly day since summer, and this was perfect for dinner! I made this with a little more veggies (3 large fresh carrots, and 3 stalks of celery along with the onion), so I increased the liquid to 1 can of chicken broth & a can & a half of water (with 1 teaspoon of Cajun seasoning for extra flavor) - so then I had to increase the potato flakes to 1-1/2 cups! I used about 5 cups of red potatoes (skin on), and added my chunked-up smoked sausage to the veggies to brown it a little. I ended up with a great big pot of yummy, stick-to-your-ribs coziness in a bowl. Really good with warm french bread from our grocery store bakery. We'll be making this often during the winter ahead!

AUNTIE JUNE
30
1/9/2004

A diffinate 5 star recipe. I did make a few changes by sauting celery with the onion. I did not have potato flakes so grated a raw potato and put it in with the cubed potatoes. I used Hillshire kielbasa which the taste did not over power the rest of the ingredients. The results were super. Oh, I made a little white sauce using melted margarine, flour and adding a little cream. I needed a little thickener since I had no potato flakes. This recipe is now one of our favorite soups. Thanks.