Creamy Potato Sausage Soup Recipes

POTATO SOUP WITH SAUSAGE

Steps:

• In a heavy saucepan, brown sausage over medium heat. Remove sausage to paper towels to drain. Drain skillet, reserving 1 tablespoon drippings. Saute the celery, onion, thyme and salt in the reserved drippings until tender. Stir in flour until blended. Gradually add broth and water, stirring until the mixture comes to a boil. , Add potatoes; cover and simmer 25 minutes or until potatoes are tender. Remove from the heat; cool. , In blender, cover and process 2 cups soup mixture until smooth; return to kettle. Add the milk, beans and sausage; heat through. Garnish with parsley.

SAUSAGE POTATO SOUP

Steps:

• In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.

EASY POTATO SAUSAGE SOUP

Steps:

• Using a large saucepan, brown onion in butter.
• Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
• 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.
• Let soup sit for approximately 5 minutes in order to thicken and then serve.

POTATO AND SAUSAGE SOUP

Steps:

• Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
• Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.

CREAMY SAUSAGE POTATO SOUP

Steps:

• In a large pan add the can of cream of celery with the 4 cans of water and chicken bouillon stir in the peeled and diced potatoes along with the chopped carrots. Heat on medium.
• Brown the sausage in a separate pan, once done drain grease but save then add sausage to the pan with potatos.
• Saute the onion and garlic in the sausage grease until almost tender then add to the pan. Add the pepper, parsley, and mint.
• Cover and bring to boil until vegies are tender.
• In a separte pan stir the flour, milk, and whipping cream together over medium heat. Continue stirring for about 5 minutes.
• Add the cream to the large pan and turn burner to medium.
• Cook 3 minutes.
• Stir in both cheeses until melted and then SERVE.

CREAMY SAUSAGE POTATO SOUP

Steps:

• Heat a large soup pot over medium heat. Add in sausage and cook until browned, stirring occasionally. Use a slotted spoon to remove cooked sausage and set aside.
• Return pot to medium-high heat. Add in onion and sauté 7 minutes, until soft and translucent. Add in butter and garlic and stir until butter is melted.
• Slowly pour in chicken broth and milk. Add in potatoes and bring to a simmer. Reduce the heat to medium-low and continue simmering until potatoes are soft and tender, about 15 minutes.
• Once potatoes are tender, gently mash the potatoes, but not too aggressively so that you can still have some texture and chunks of potatoes. Stir in sour cream and add in the cooked sausage. Season with salt and pepper to taste.
• Serve hot topped with chives, cheese, and an additional dollop of sour cream.

CREAMY CHEESY SAUSAGE AND POTATO SOUP

Steps:

• Dice/cube the potatoes into any size desired, and cook them in salted water, when cooked, drain the water and set the cooked potatoes aside.
• Prepare the cheese mixture: over medium heat in a large heavy-bottomed saucepan, melt the 1/3 cup butter with 2 tablespoons oil.
• Stir/whisk in 1/3 cup flour, and mix for 1 minute.
• Slowly add in 1 cup half and half or milk, whisking until well blended.
• Add in the sour cream, Velveeta cheese and grated cheddar cheese.
• Now slowly add in the remaining 2-1/2 cups half and half or milk (if using); cook and stir for about 30 seconds; set aside.
• In a hot skillet, brown the sausage pieces, then add in the chopped onion and garlic (saute for 2 minutes).
• Add in the sausage/onion mixture along with the salt, pepper, basil, parsley, 2 tablespoons Parmesan cheese and garlic powder (if using) into the cheese/milk mixture, and continue cooking until all of the cheese is completely melted.
• Add in the cooked cubed potatoes to the cheese mixture; gently mix to combine.
• Cook over low heat until desired temperature is reached.
• Ladle into serving bowls.
• Sprinkle with grated Parmesan cheese.