Best 2 Creamy Potato Sausage Soup Recipes

Indulge in a creamy and comforting journey with our delectable Creamy Potato Sausage Soup, a culinary symphony that blends the rustic charm of sausage with the velvety embrace of potatoes. This hearty and flavorful soup is not just a meal; it's a warm hug on a chilly day, a savory escape from the mundane. With just a few simple steps, you can conjure up this culinary masterpiece in your own kitchen, transforming ordinary ingredients into an extraordinary symphony of flavors. Our step-by-step guide will lead you through the process, ensuring a perfect balance of textures and tastes. So gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

CREAMY POTATO SAUSAGE SOUP

Creamy Potato Sausage Soup image

A not-too-rich cream soup using quickly prepared ingredients. Serve with crusty French bread for dipping!

Provided by Jenn Condon

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 small onions, finely chopped
1 pound smoked sausage, cut into half moons
1 pound kielbasa sausage, cut into half moons
1 (20 ounce) package shredded hash brown potatoes (such as Simply Potatoes®)
2 cups water, or as needed
2 bay leaves
¼ cup all-purpose flour
¼ cup butter
2 cups milk
1 pinch salt

Steps:

Heat olive oil in a 2-quart Dutch oven or large pot over medium heat; cook and stir onion, smoked sausage, and kielbasa sausage in the hot oil until sausage is browned, about 10 minutes. Stir potatoes into sausage mixture and pour in enough water to cover mixture; add bay leaves.
Simmer sausage-potato mixture over low heat until potatoes are tender and flavors of soup have blended, 1 to 2 hours.
Combine flour and butter in a saucepan over medium heat; cook and stir until mixture is smooth and lightly golden, about 5 minutes. Whisk milk into flour-butter mixture until thickened; season with salt. Stir flour-butter mixture into soup until well combined. Remove and discard bay leaves before serving.

Nutrition Facts : Calories 602.7 calories, Carbohydrate 22.3 g, Cholesterol 99.3 mg, Fat 50 g, Fiber 1.5 g, Protein 23.8 g, SaturatedFat 21.1 g, Sodium 1408.5 mg, Sugar 5.8 g

CREAMY POTATO-KALE SOUP WITH FENNEL SEED & OPTIONAL SAUSAGE

Creamy Potato-Kale Soup with Fennel Seed & Optional Sausage image

A vegetarian version of Olive Garden's Zuppa Toscana - tender sliced potatoes, kale, and fennel seeds swim in a creamy broth for a soup that's both comforting and satisfying. Just add sausage to the meat-eaters' batch!

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1 medium yellow onion (diced)
1 stalk celery (diced (about 1/3 cup))
1 1/2 teaspoons fennel seeds
2 medium cloves garlic (minced)
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
6 cups low-sodium vegetable broth
1 pound Yukon gold potatoes (sliced)
1 pound red potatoes (sliced)
1/2 bunch kale (cut into ribbons (about 4 cups))
1/2 cup heavy whipping cream
Additional salt and pepper to taste
1/2 pound hot Italian sausage links or chicken sausage links (sliced)

Steps:

Add olive oil to a large soup pot over medium heat. Add the onion, celery, and fennel seed. Cook, stirring occasionally, until vegetables have softened, about 5 minutes.
Add the garlic, salt, and thyme, and cook, stirring, for another minute.
Add the vegetable broth and potatoes. Increase heat to medium high and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
Stir in the kale and the heavy whipping cream and let simmer, uncovered, for another 10 minutes until the kale is tender. Taste and add additional salt and pepper if desired.
Meanwhile, if adding sausage to half, set a medium pot over medium heat. Splash with a touch of olive oil and brown the sausage. Once the sausage has browned, transfer 3 cups of the soup to the pot with the sausage. Stir gently and simmer for another minute or two.
Serve.

Tips:

For a richer flavor, use full-fat milk or cream instead of skim milk.
If you don't have a blender, you can mash the potatoes with a potato masher or ricer.
To make the soup ahead of time, cook the potatoes and sausage according to the recipe. Then, let the soup cool completely and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through.
To freeze the soup, cook the potatoes and sausage according to the recipe. Then, let the soup cool completely and store it in an airtight container in the freezer for up to 3 months. When you're ready to serve, thaw the soup overnight in the refrigerator or at room temperature for several hours. Then, reheat the soup over medium heat until warmed through.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

This creamy potato sausage soup is a delicious and hearty meal that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and satisfying soup, give this recipe a try.