As promised, my potato sausage soup recipe. I LOVE this potato soup recipe (even more so because this is the ONLY recipe I can think of that I actually made up myself. I am not a creative cook).
I also love it because it can be modified to use up whatever veggies you have laying around as well as a bunch of different types of meat. This is a great, hearty soup and I love it with some nice, crusty bread or a salad on a cold fall day.
Potato Sausage Soup
- 1 carton (32 oz) of chicken stock (or vegetable stock)
- Potatoes, cut into chunks (I usually use 3-4 large potatoes or 8-10 smaller potatoes. You want enough to pretty much fill the chicken broth in your pan)
- 1/2 bunch of green onions, chopped
- 1-2 cups of whatever veggies you have on hand (Peas, carrots and corn are some of my favorites)
- 1 lb of meat (I’ve used Italian sausage, pork sausage, ham, ground pork, bacon and turkey in different versions of this soup).
- Optional: Milk or shredded cheddar cheese
- Combine broth and potatoes in large saucepan on medium high heat. Cover and cook until potatoes are able to be easily mashed with a fork. Using an immersion blender, blend potatoes in chicken broth until all chunks are smooth. At this point, your soup should have a fairly thick consistency. If your soup is too thin, add some shredded cheddar (about 1/4 cup – this will make it taste amazing and thicken the soup). If your soup is too thick (closer to mashed potatoes than soup), add a little milk or water (about 1/4 cup).
- Meanwhile, if needed, cook whatever meat you’re using until done. For sausage, ground pork or bacon, brown in a skillet. For ham or previously cooked turkey, no pre-cooking is needed.
- Finally, combine all meat and veggies in potato/broth mixture. Cover and cook on low medium heat for about 10-15 minutes. Season with salt and pepper to taste.
And that’s it! Fair warning if you have leftovers – this soup will get REALLY thick when it’s cold, but will become more liquid as it re-heats. Happy cooking!