Rustic Sausage Potato Soup Recipes

EASY SAUSAGE POTATO SOUP RECIPE

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage. Cook, breaking up the sausage with a wooden spoon until crispy; about 10 minutes.
• Add the onions and cook, stirring every few minutes until they begin to soften; 5 to 6 minutes. Stir in the garlic, oregano, crushed red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of fresh ground black pepper. Cook, while stirring the garlic and spices around the pan, for about 1 minute.
• Add the bay leaf, thyme, and potatoes. Pour in the stock. Increase the heat to medium-high and cook until the broth just reaches a simmer, but before it begins to boil. Reduce the heat to medium-low, partially cover the pot with a lid, and simmer until the potatoes are cooked through; about 15 minutes. While the soup cooks, stir every once and a while. If the soup begins to simmer more aggressively, turn down the heat a bit.
• Uncover the soup and remove the bay leaf and thyme sprigs. Stir in the cream, kale, and parmesan cheese. Add a small pinch of nutmeg, and then taste the soup for seasoning. Adjust with more salt and pepper, as needed.
• Reduce the heat to low, cover with the lid and cook until the kale is wilted and soft; about 5 minutes more.

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.

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.

RUSTIC SAUSAGE POTATO SOUP

Steps:

• In a soup pot, saute onion and garlic in oil until soft.
• Add chicken broth, water, potatoes and sausage.
• Bring to a boil, then reduce heat and cook until potato is almost tender, about 30 minutes.
• Add frozen green beans and simmer for another 30 minutes, until everything is hot.
• Serve with a loaf of crusty bread.

CHEESY SAUSAGE & POTATO SOUP

Steps:

• In a large stockpot, brown sausage and break up into pieces. Remove sausage from pot, drain fat & set aside.
• In the same pot, melt the butter and oil together. Add the onion, celery, carrots & garlic and saute until onions are translucent but not browned.
• Stir in the potatoes, dried herbs, chicken stock and sausage. Bring to a simmer and cook until potatoes are tender.
• Turn heat to low and add Velveeta & milk, stirring constantly until the cheese is melted.
• Bring soup to a boil and then add cornstarch/water mixture. Remove from heat & stir in sour cream.
• Serve hot & enjoy!

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.