Recipe by Deirdre Dee
"This is what I make on grocery shopping nights since it is easy to prepare and is very tasty. I generally double the recipe since my family loves it so much. Don't forget the garlic bread!"
Watch video tips and tricks
1 (10 ounce) package
frozen diced carrots
Polish sausage, sliced
green bell pepper, chopped
ground black pepper
dry potato flakes
I took this recipe, which sounded wonderful, and added a few things and changed others.First off, I cooked a fair amount of onions and celery in butter, than added ground italian sausage and cooked that all together. Seasoning with salt, pepper and garlic. I also used chicken broth instead of water (which in my opinion, makes any soup better than using "just" water). I then let my diced potatoes simmer until mushy, adding milk, letting that warm up, then adding corn and green beans and then the potatoe flakes. I love it...reminds me of the sausage/potatoe soup at Olive Garden
This was very dissapointing. The potato flakes sounded like a great idea, but gave the soup an unpleasant texture. The flavor was bland and uninspiring. I will not be making this soup again.
I found this recipe just in time - yesterday was our first really chilly day since summer, and this was perfect for dinner! I made this with a little more veggies (3 large fresh carrots, and 3 stalks of celery along with the onion), so I increased the liquid to 1 can of chicken broth & a can & a half of water (with 1 teaspoon of Cajun seasoning for extra flavor) - so then I had to increase the potato flakes to 1-1/2 cups! I used about 5 cups of red potatoes (skin on), and added my chunked-up smoked sausage to the veggies to brown it a little. I ended up with a great big pot of yummy, stick-to-your-ribs coziness in a bowl. Really good with warm french bread from our grocery store bakery. We'll be making this often during the winter ahead!
A diffinate 5 star recipe. I did make a few changes by sauting celery with the onion. I did not have potato flakes so grated a raw potato and put it in with the cubed potatoes. I used Hillshire kielbasa which the taste did not over power the rest of the ingredients. The results were super. Oh, I made a little white sauce using melted margarine, flour and adding a little cream. I needed a little thickener since I had no potato flakes. This recipe is now one of our favorite soups. Thanks.
This was great--I'm always reluctant to try new recipes but this was really tasty and really easy. I only used a half onion, used about a cup of sliced fresh carrots instead of frozen, and didn't have any green pepper so I excluded that. I threw everything (I didn't saute anything) except the potato flakes and milk into the slow cooker on high for 4 hours--with enough water to cover everything, and added the milk and flakes in the last few minutes. I also used turkey kielbasa to be a bit healthier and left the skins on the potatoes--healthier and faster. IT WAS GREAT!! And it freezes well too. THANKS!
This soup turns out great, though I did make some changes based on my taste preferences. I used celery instead of onions, fresh carrots instead of frozen and broth instead of water. I also used turkey sausage to lighten up the recipe some and I didnt use any margarine, just cooking spray. Also added a little shredded reduced fat cheddar for flavor. Yum! I think anyone could play with this recipe to make it the perfect winter soup for your own taste!
Really good soup! WE all loved it!! I didn't bother with the frozen carrots, just chopped 1 cup worth. Also, 1-2 minutes before I was to add the milk, I added apprx 10oz of Velveeta cheese and when it started to "melt," I mixed in the milk. When the cheese was all melted, I added 1/2 cup potato flakes. This gave it a creamy/cheesy soup! Love it! Thanks Deirdre!
My changes require this to be called "Not so quick Potato Chowder" but it is delicious!! I sauteed 3 stalks of celery along with 3 cloves of garlic with the onions and used fresh diced carrots. There was a LOT of chopping going on! I used chicken broth instead of water and omitted the salt. I also added a smidge of ground habenaro pepper for some zip. Next time I will use just 1/4 cup butter (not margarine) for the sauteing. We just had it for lunch on a VERY COLD New England afternoon.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Potato Sausage Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 356
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This may be the simplest potato soup ever.
See how to make a simple, flavorful vegetable and sausage stew.
A hearty winter soup with potatoes, Cheddar, and bacon.