Potato and Sausage Soup

Let’s get autumn started right with a savory, hearty soup! This potato and sausage soup is chunky and delicious.

It’s finally October! Time for me to get my Halloween decorations out!

You know what else it’s time for? Savory, hearty soups. Which Zach is great at.

Usually he cooks on the weekend, if we don’t have leftovers, because he likes to make really complicated, involved dishes that take a while to make (hard to do on the weekdays when you work outside the home and don’t get in until after 5 PM). This soup has me thinking he should be cooking more often, though. It was so simple, but had such a great flavor. I was very impressed.

Unlike me, though, he isn’t head-over-heels in love with garlic. So my only change, if I were to make this soup for myself, would be more garlic. The flavor was still nice, though, and if you prefer a mild taste, this is absolutely for you.

Potato and Sausage Soup

• 10 cups water
• 6 chicken bouillon cubes (or substitute 6 cups of water for broth)
• 5 Italian sausages (hot or mild, depending on your tastes)
• 3 pounds of potatoes, cubed
• 1/2 pint of heavy cream
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 (12 oz) bag of frozen mixed vegetables
• salt and pepper, to taste

Step 01: In a large stock pot, bring the water and broth (or bouillon) to a boil. Add the potatoes and frozen vegetables. Let them boil while you prepare the sausage.

Step 02: Cut the casings off the sausages.** Cut up the sausages and roll them into balls, about 1 inch in diameter. Add them to the soup as you roll them.

Step 03: Boil the soup until the potatoes are tender and the sausage is cooked through. Stir in the heavy cream and serve!

**If you don’t want to deal with casings, you can get ground sausage instead. Just roll it up into little 1 inch meatballs. I’m not sure if ground sausage will have the same amount as regular sausage links, so be sure to check the weight on the package and get extra if you need.

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To be honest, he couldn’t remember how many potatoes he used, so we estimated it to be about half of a 5 pound bag. He did not peel them, but you can if you want.

You can use fresh vegetables instead of frozen. Just add as much as you want–this is a soup that you can make chunkier according to your own tastes. It’s definitely not a recipe you need to follow to a T.

If you want a thicker soup, let it sit for a while before serving. It will thicken as it cools.

This isn’t a difficult soup to make, but I hesitate to call it easy due to all the cutting of potatoes and rolling of sausage bits. There is some labor to it, but not a lot. He actually finished this quite quickly.

Also, it’s totally worth it. This soup was amazing. If you don’t have time for it this fall, save it for the more dreary winter months. This will absolutely perk you up.

What’s your favorite cold weather soup? Let me know in the comments!

Hearty Potato and Sausage Soup

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Ingredients

• 10 cups water
• 6 chicken bouillon cubes (or substitute 6 cups of water for broth)
• 5 Italian sausages (hot or mild, depending on your tastes)
• 3 pounds of potatoes, cubed
• 1/2 pint of heavy cream
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 (12 oz) bag of frozen mixed vegetables
• salt and pepper, to taste

Instructions

In a large stock pot, bring the water and broth (or bouillon) to a boil. Add the potatoes and frozen vegetables. Let them boil while you prepare the sausage.

Cut the casings off the sausages.** Cut up the sausages and roll them into balls, about 1 inch in diameter. Add them to the soup as you roll them.

Boil the soup until the potatoes are tender and the sausage is cooked through. Stir in the heavy cream and serve!

Potato and Sausage Soup was last modified: June 26th, 2018 by Chelsey

Notes

**If you don't want to deal with casings, you can get ground sausage instead. Just roll it up into little 1 inch meatballs. I'm not sure if ground sausage will have the same amount as regular sausage links, so be sure to check the weight on the package and get extra if you need.