Sausage and Potato Soup Recipe

Sausage and Potato Soup

This budget-friendly meal is sure to satisfy your family. It’s warm and full of hearty ingredients. Serve leftovers for lunch the next day.

Serves: 4Prep: 5 minutesCook: 25 minutesTotal: 30 minutesDifficulty: Easy

Share via TwitterShare via Pinterest

Serves: 4

Ingredients

  • 1 pound ground Italian sausage
  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, chopped
  • 1 rib celery, chopped
  • 2 potatoes, peeled and chopped
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. pepper
  • 1⁄2 tsp. Italian seasoning
  • 1⁄2 tsp. ground mustard
  • 1⁄2 tsp. paprika
  • 2 tbsp. flour
  • 3 cups chicken broth
  • 1 bay leaf
  • 1⁄2 cup milk
  • 1 cup white cheddar cheese, shredded
  • Baguette, to serve

Directions

  • In a large pot over medium heat, add sausage. Cook until browned and crumbled, then remove from pot.
  • In the same pot, add olive oil, onion, garlic, carrots, celery and potatoes. Sauté until starting to soften. Add salt, pepper, Italian seasoning, ground mustard and paprika. Cook about 2 minutes.
  • Sprinkle flour over mixture and cook about 2 minutes.
  • Stir in broth, bay leaf and sausage. Bring to a boil, then simmer and cook about 20 minutes, until potatoes are tender. Discard bay leaf.
  • Stir in milk and cheese. Cook until melted.
  • Serve with baguette and refrigerate leftovers.

Serves: 4

Ingredients

  • 1 pound ground Italian sausage
  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, chopped
  • 1 rib celery, chopped
  • 2 potatoes, peeled and chopped
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. pepper
  • 1⁄2 tsp. Italian seasoning
  • 1⁄2 tsp. ground mustard
  • 1⁄2 tsp. paprika
  • 2 tbsp. flour
  • 3 cups chicken broth
  • 1 bay leaf
  • 1⁄2 cup milk
  • 1 cup white cheddar cheese, shredded
  • Baguette, to serve

Directions

  • In a large pot over medium heat, add sausage. Cook until browned and crumbled, then remove from pot.
  • In the same pot, add olive oil, onion, garlic, carrots, celery and potatoes. Sauté until starting to soften. Add salt, pepper, Italian seasoning, ground mustard and paprika. Cook about 2 minutes.
  • Sprinkle flour over mixture and cook about 2 minutes.
  • Stir in broth, bay leaf and sausage. Bring to a boil, then simmer and cook about 20 minutes, until potatoes are tender. Discard bay leaf.
  • Stir in milk and cheese. Cook until melted.
  • Serve with baguette and refrigerate leftovers.
Nutrition Information
Amount per serving
Sodium1870mg
Total Fat45g
Saturated Fat17g
Protein28g
Cholesterol110mg
Total Carbohydrate37g
Dietary Fiber5g
Sugars8g
Calories660