Best Creamy Sausage Potato Soup Recipes

CREAMY POTATO SAUSAGE SOUP

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.

CREAMY POTATO-KALE SOUP WITH FENNEL SEED & OPTIONAL SAUSAGE

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.

CREAMY SAUSAGE POTATO SOUP

Steps:

• In a large pan add the can of cream of celery with the 4 cans of water and chicken bouillon stir in the peeled and diced potatoes along with the chopped carrots. Heat on medium.
• Brown the sausage in a separate pan, once done drain grease but save then add sausage to the pan with potatos.
• Saute the onion and garlic in the sausage grease until almost tender then add to the pan. Add the pepper, parsley, and mint.
• Cover and bring to boil until vegies are tender.
• In a separte pan stir the flour, milk, and whipping cream together over medium heat. Continue stirring for about 5 minutes.
• Add the cream to the large pan and turn burner to medium.
• Cook 3 minutes.
• Stir in both cheeses until melted and then SERVE.

CREAMY POTATO AND ITALIAN SAUSAGE SOUP

Steps:

• 1. Combine ALL ingredients into a large, non-stick, soup-pot EXCEPT for the CREAM AND KALE
• 2. Bring ingredients to a boil then reduce heat to LOW.
• 3. Add enough CREAM to cover ingredients. Keep covered and cook until potatoes and onions are done. DO NOT ALLOW THE CREAM TO BOIL AS IT WILL CURDLE AND NOBODY LIKES THE LOOK OF CURDLED SOUP!!!!
• 4. At the very last 5 minutes before serving time, add in the KALE strips on the top of your soup. Keep the pot covered for about five minutes to WILT your KALE strips and then serve!
• 5. This soup really BEGS for a fresh loaf of kalamata olive bread or garlic clove bread from your kitchen or local bakery ... Don't forget the sweet cream unsalted butter to go with that :)

CREAMY CHEESY SAUSAGE AND POTATO SOUP

Steps:

• Dice/cube the potatoes into any size desired, and cook them in salted water, when cooked, drain the water and set the cooked potatoes aside.
• Prepare the cheese mixture: over medium heat in a large heavy-bottomed saucepan, melt the 1/3 cup butter with 2 tablespoons oil.
• Stir/whisk in 1/3 cup flour, and mix for 1 minute.
• Slowly add in 1 cup half and half or milk, whisking until well blended.
• Add in the sour cream, Velveeta cheese and grated cheddar cheese.
• Now slowly add in the remaining 2-1/2 cups half and half or milk (if using); cook and stir for about 30 seconds; set aside.
• In a hot skillet, brown the sausage pieces, then add in the chopped onion and garlic (saute for 2 minutes).
• Add in the sausage/onion mixture along with the salt, pepper, basil, parsley, 2 tablespoons Parmesan cheese and garlic powder (if using) into the cheese/milk mixture, and continue cooking until all of the cheese is completely melted.
• Add in the cooked cubed potatoes to the cheese mixture; gently mix to combine.
• Cook over low heat until desired temperature is reached.
• Ladle into serving bowls.
• Sprinkle with grated Parmesan cheese.

CREAMY POTATO, BROCCOLI, SAUSAGE SOUP

Steps:

• IN A LARGE SOUP POT:combine the cubed potatoes, (preferably Yukon Gold or red)with about 3 cups of chicken stock, adding enough water to cover well. Bring to boil. Cook just till potatoes can be broken with a fork, about 12 to 15 minutes, and remove from heat. Leaving about a pint of stock and 1 1/2 to 2 cups of potatoes in the pot, transfer most of the potatoes and stock to a blender and process till smooth. Add sour cream, horseradish, parmesan and milk to thin as needed, about 1 cup. Blend again and return to the soup pot. IN A SAUTE PAN: After putting the potatoes on to boil, saute onion in about 2 tablespoons of oil over medium heat, till well browned and tender. Remove onions from pan to a dish. Immediately add the kielbasa and stir-fry till browned. Return onions to fry pan with sausage, heat for 1 minute, then add to soup pot. Add white wine, remaining cup of chicken stock and milk to desired heavy soup consistency. Add broccoli, parsley, dill and basil. Cook as a slow simmer till broccoli is just chewy tender, about 10 minutes. Serve in pre-warmed bowls with hot artisan bread. Top with a shake of parmesan and a pinch of fresh dill.