Reviewed: Mar. 31, 2009

This is soooo very very delicious! I made it just as the recipe calls... If you're looking for "Comfort Food", THIS is it! My boyfriend absolutely devoured it!

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Laurie

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Living In: New Castle, Colorado, USA

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Reviewed: Feb. 27, 2009

Loved the recipe, although I made several changes. First of all, I cut the recipe by 1/2. My favorite change was an addition of 2 teaspoons of Worcestershire sauce, as suggested in a similar recipe on another site. Added the perfect touch. Other changes were due to what I happened to have in my pantry: -Substituted fresh potatoes for canned, sliced potatoes, drained. (I used 2 cans for my half-recipe.) -Substituted processed cubed cheese to a 3-cup bag of shredded cheddar. -Used half the butter, but added a little olive oil to increase the smoking point. -Used a shallot instead of an onion, and added the cut up smoked sausage to that to brown it a bit before adding the rest of the ingredients. I noticed that using the potato masher turned out to be key here. Really helped thicken this, although I did use a bit of corn starch paste at the end as well. This turned out to be the perfect thick, hearty sausage-potato chowder. Will make again!

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Paper_Doll

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2009

this was a really easy and delicious recipe. we didn't really care for the sausage so next time i make it i'll definately use ham.

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monica

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Reviewed: Oct. 21, 2008

I was looking for something to do with smoked sausage that I had on hand and found this recipe. I immediately knew my husband would love it - and he did! I made two changes - I used 1/2 lb smoked ssg - and that was enough - and because we like a little kick in our food - I used 8 oz of regular Velveeta and 8 oz of Mexican Velveeta. It was delicious! I also used 1 can of reg broth and 1 can of low sodium broth but that's a minor change! Wasn't sure about the size of potatoes to use so next time I'll use 6 med-large size instead of 6 small-med size. I guess it would be good to have know the best amount to use in cups rather than # of potatoes since they differ in size. Even my picky 6 year old liked it! We loved it and will be making it again! Thanks!

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Supermom67

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Jun. 18, 2008

Let me start off by saying that I'm rating this recipe off of the fact that I used 2% Velveeta and fat free milk. Based off of that, this just fell flat. It lacked flavor. Won't make again.

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2008

Awesome. My only regret is that I read the nutritional value. Otherwise....I would eat this weekly.

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kellrn79

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2008

Delicious! I used low fat evap milk and it was thick enough to not use the corn starch. Because the sausage is what provides a lot of the flavor I'd suggest cutting into smaller pieces so that you get some in every bite. Next time I'm going to try with smoked ham and maybe some bacon bits.

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Kate

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Nov. 18, 2007

Used turkey brats, casings removed. Added capful of liquid smoke; grated carrots, 2-3 cloves garlic; used rosemary I had on hand, and added some thyme. Fat Free evap milk worked just fine.

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TobiasKennedy

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Reviewed: Nov. 13, 2007

Really good & hearty! I sauteed the onion and smoked sausage together in the butter. Added a package of frozen extra sweet corn niblets(steamed in microwave for 5 min. first) and instead of peeling and dicing all those potatoes I bought a 2 lb frozen package out of the hash brown section. Let that simmer in broth until the potatoes were tender mashed it up a little and added the cheese, milk and pepper. I also baked a loaf of pre-made multigrain french bread. YUM! Thanks for the great recipe. Charley

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CharleyBrul

Cooking Level: Intermediate

Home Town: Cedarburg, Wisconsin, USA

Living In: Newnan, Georgia, USA

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Reviewed: Oct. 25, 2007

This is SOOOOO good! Perfect for the fall weather. I took PrincessApril's advice and sauteed the sausage prior to adding the broth. Like others, I added a few seasonings (cayenne & garlic), for my taste, as well as celery. Absolutely fabulous! Thank you Karin!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Oct. 24, 2007

This was a great recipe! What I did different was add a 3 oz. jar of bacon bits from the salad aisle of the grocery store instead of sausage as well add about five chopped up celery stalks, and one lb. of cubed mild cheddar. When browning the onions and celery, I tossed in a whole cube of butter also. I didn't need to add any corn starch because it was the perfect consistency

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DadCanActuallyCook

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Reviewed: Oct. 17, 2007

This is my all-time favorite potato soup recipe! I've been using it for a few years, but I did make some changes. I use dehydrated onion and leave out the margarine completely. I also use beef broth instead of chicken (I've made it both ways and we like the beef best). I know it would be less fat using turkey sausage, but the beef tastes so much better. :oP I normally slice and cook the sausage separately and drain it well to remove quite a bit of fat before adding to the soup. Make some homemade bread with this, and you've got a stick-to-your-ribs meal that is true comfort food on a cold winter's day. :o) Thanks so much!

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FAMILYJEANS

Cooking Level: Expert

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Reviewed: Mar. 15, 2007

This soup was a hit with my family, and I enjoyed it quite a bit too. I did make a few changes, in that I used whole milk instead of evaporated, added minced garlic while sauteing the onions,used only five potatoes instead of six, and added chopped broccoli to it as well. I also didn't bother to peel the potatoes, and didn't really mash it all that much, since I prefer the potato chunks. It was relatively easy to make though, and I will definitely be making this again when we're in a soup mood.

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RwnMayfair

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2007

I buy food for a cooperative house at Purdue and have been told that no potato soup has ever worked. This soup worked very well to serve 25 people and have had it requested to be made more often.

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soccerkingjb05

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Reviewed: Apr. 15, 2006

This was an OK soup. A little bland for my tastes but my husband and boys LOVED it! I served it up in the Italian Bread Bowls (on this website). I will make it again, but maybe add a little garlic in my serving.

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RobinG

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Fullerton, California, USA

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Reviewed: Feb. 13, 2006

With modifications, this is a very good soup, especially on cold nights. I added some garlic (2-3 cloves) to the onions while I sauteed them in the butter. I also added bits of smoked sausage BEFORE I added the stock. Gave the soup more smoky, hearty flavor. I also added a pinch cayenne (red pepper flakes or Tabasco would be good too). Finally, I used 5 large baking potatoes and only 1 can of evaporated milk. It made a ton of soup, and my picky boyfriend ate 2 heaping bowls!

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PrincessApril

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Jan. 8, 2006

Very good and very simple to make. A hit with everyone in the family-- including both the toddler and the preschooler, which is a feat! I think the potato masher step wasn't really needed, since I like a little chunkier of a texture. I'll try it without mashing next time.

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EGCOMPTON

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Reviewed: Nov. 29, 2005

It was great, I substituted the little smokies saugage and it worked great....

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Debrah

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Reviewed: Oct. 23, 2005

This was very good. I had some trouble mashing the potatoes with the sausages in the way, though. I'm sure that can be worked around, though. It was almost too rich- I couldn't even finish my bowl.

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RLupisella

Cooking Level: Intermediate

Home Town: Spartanburg, South Carolina, USA

Living In: Clinton, Tennessee, USA

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Reviewed: Oct. 17, 2005

This was ok. I'm not a big fan of smoked sausage, but my hubby is. He has been bugging me to find a soup where I can use it, so I tried this one. I used butter instead of margarine and added a little more cheese. Next time I don't think I'll mash any of the potatoes. It gave the soup a strange texture and there were no "chunkies" except the sausage. Could add most any veggies here. A good base.

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