Old Fashioned Potato Sausage Soup Recipes

OLD-FASHIONED POTATO SOUP

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

POTATO SAUSAGE SOUP

Steps:

• Add diced celery, potatoes and onions to a medium saucepan, and cover with just enough water to cover vegetables. Cook until fork tender.
• Meanwhile, brown and crumble sausage; drain excess grease if needed.
• Add browned sausage to potato mixture.
• In a small saucepan, melt butter. Add flour, stirring for 30 seconds with whisk. Add milk and cook and stir until thick.
• Once milk sauce is thick, add it to the potato mixture. Bring the soup to a boil until thickened and hot.
• Season with nutmeg, starting with one shake. Taste and add up to three shakes. Season generously with salt and pepper to taste.

OLD FASHIONED POTATO & SAUSAGE SOUP

Steps:

• In large Dutch oven melt margarine.
• Brown the sausage and drain off all but 1 tablespoon of dripping.
• Add all other ingredients except egg yolk, flour and milk.
• Bring to a boil and simmer until potatoes are tender.
• Mix yolk and flour until pea-size and crumbly.
• Add to soup, stirring constantly.
• Cook for one to two minutes.
• Add milk and heat.
• Serve immediately.