Easy Potato Sausage Soup

Read Reviews (89)

"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!" — Deirdre Dee

Directions

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.

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Reviews More Reviews

Most Helpful Positive Review

Jan 09, 2004

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

—MELSDREAM

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Most Helpful Critical Review

Jan 25, 2004

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.

—HATESPYWARE

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112 Ratings

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Jan 13, 2004

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!

—LISAKP71

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Jan 09, 2004

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.

—AUNTIE JUNE

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Jan 09, 2004

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!

—MAMABUZZYBEE

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Jan 09, 2004

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!

—CARLY5575

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Jan 09, 2004

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!

—DREGINEK

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Jan 29, 2004

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.

—IMP70

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Nutrition

Calories
578 kcal
29%

Carbohydrates
38.2 g
12%

Cholesterol
63 mg
21%

Fat
39.5 g
61%

Fiber
5.2 g
21%

Protein
18.4 g
37%

Sodium
1326 mg
53%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Potato Sausage Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 578
Calories from Fat: 356

% Daily Value *
Total Fat 39.5g 61 %
Saturated Fat 12g 60 %
Cholesterol 63mg 21 %
Sodium 1326mg 53 %
Potassium 1073mg 30 %
Total Carbohydrates 38.2g 12 %
Dietary Fiber 5.2g 21 %
Protein 18.4g 37 %
** Sugars 11.1g
Vitamin A 154 %
Vitamin C 77 %
Calcium 25 %
Iron 24 %
Thiamin 63 %
Niacin 47 %
Vitamin B6 42 %
Magnesium 23 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.