Potato Sausage Soup Food

POTATO AND SAUSAGE SOUP

Steps:

• Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
• Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.

POTATO SAUSAGE SOUP

Steps:

• Brown sausage and onion in dutch oven until no longer pink. (If using regular sausage, drain and wipe out bottom of pan.).
• Add chicken broth to sausage and onions and bring to boil.
• Add potatoes and simmer on med high for 20 mins or until potatoes are soft.
• Remove from heat and mash potatoes completely.
• Add evaporated milk and cheese and stir until cheese is melted.
• Add garlic powder and cracked pepper to taste.
• If you like a thicker soup, add a little cornstarch or flour for thickening.

SAUSAGE POTATO SOUP

Steps:

• In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.

SAUSAGE, POTATO AND KALE SOUP

Steps:

• Bring a medium pot of water to a boil. Add the potatoes and boil until they're just starting to soften, then drain and set aside.
• In a large pot, crumble and brown the Italian sausage with the onions over medium heat, about 5 minutes. Drain as much of the fat as you can (blotting the surface with paper towels helps). Add the chicken broth, milk, half-and-half, oregano and red pepper flakes to the pot with the sausage and onions, bring to a simmer and simmer for 30 minutes. Give it a taste and adjust the seasoning as needed with salt, pepper and more red pepper flakes if needed.
• Add the potatoes and a splash of heavy cream for richness, then stir in the kale. Cover and simmer for an additional 10 minutes, then serve.

POTATO AND SAUERKRAUT SOUP WITH KIELBASA

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.

POTATO SAUSAGE SOUP

Steps:

• In heavy skillet, on med heat, cook sausage until browned.
• Add celery, onions, and carrots;,cook and stir for 2 minutes.
• Add thyme, basil and salt.
• Add flour and stir until mixed.
• Slowly add the chicken broth and water, stirring until the mixture comes to a boil.
• Add potatoes; cover and simmer for 20 minutes, until potatoes are tender.
• Puree 2 cups of the soup in a blender, (careful, it's hot).
• Return the pureed soup to pot and add milk and peas.
• Cook until the peas are hot, about 5 minutes.

AUNT JOJO'S POLITICALLY INCORRECT POTATO AND SAUSAGE SOUP

Steps:

• To a large stock pot, add potatoes and chicken stock. Bring to a simmer and cook until potatoes are fork tender, about 20 minutes.
• To a saute pan over medium heat, add sausage and chopped onion in pan and saute until completely cooked. Drain sausage mixture, add celery, and saute a few additional minutes. Add sausage mixture to stockpot with butter. Add cream and extra broth if needed. Add vinegar, vanilla, and parsley at end of cooking. Season, to taste, with salt and pepper.

CHEESY SAUSAGE & POTATO SOUP

Steps:

• In a large stockpot, brown sausage and break up into pieces. Remove sausage from pot, drain fat & set aside.
• In the same pot, melt the butter and oil together. Add the onion, celery, carrots & garlic and saute until onions are translucent but not browned.
• Stir in the potatoes, dried herbs, chicken stock and sausage. Bring to a simmer and cook until potatoes are tender.
• Turn heat to low and add Velveeta & milk, stirring constantly until the cheese is melted.
• Bring soup to a boil and then add cornstarch/water mixture. Remove from heat & stir in sour cream.
• Serve hot & enjoy!

CROCK POT - SAUSAGE POTATO SOUP

Steps:

• Brown sausage and onion in a skillet. Drain well.
• Place potatoes, celery and carrot in bottom of crock pot. Add sausage and onion mixture. Pour chicken broth over vegetables and sausage.
• Turn crock pot to low and cook 4 to 5 hours.
• During the last 5 minutes of cooking add evaporated milk and cheddar cheese. Do a taste test for salt and pepper and add, if needed.
• Note: If a thicker soup is desired, add -- 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water.
• Serve and enjoy!

POTATO, GREEN BEAN AND SAUSAGE SOUP

Steps:

• Heat dressing in large saucepan on medium-high heat. Add onions and garlic; cook 4 min. or until onions are crisp-tender, stirring frequently. Add potatoes, water and broth; stir. Bring to boil; simmer on low heat 20 min. or until potatoes are tender, stirring occasionally.
• Add sausage and beans; cook 3 to 5 min. or until beans are crisp-tender and sausage is heated through. Stir in cheese.
• Sprinkle with chives.

CABBAGE, POTATO AND SAUSAGE SOUP

Steps:

• In a large pot on medium high, cook sausage, onion and bell pepper together. Once the sausage is cooked thru and crumbled, add the 1 1/2 cup chicken broth.
• In a glass measuring cup, add the reserved 1/2 cup chicken broth and 1/4 cup sour cream. With a wisk, mix thoroughly until the sour cream is incorperated and there are no lumps. Add this mixture to the pot and give it a stir.
• Add chicken bullion to pot. Add the garlic salt and pepper to taste. DO NOT over do it with garlic salt as the chicken bullion already has salt in it.
• Add the cabbage to the the pot and about 1 cup of water (or atleast enough to barely cover the top of the cabbage).
• Bring to a simmer and taste to check if more salt is needed.
• Cook covered on medium for about 20-25 minutes or until both cabbage and potatoes are tender. Add the cilantro at the end of cooking.

SWEET POTATO & SAUSAGE SOUP

Steps:

• Cooked diced sausage in a soup pot with a little of the butter for about five minutes.
• Drain making sure to pour off all accumulated fat.
• In the empty pot, melt the butter and saute the onion until soft.
• Add the thyme and sweet potatoes and cook for another five minutes.
• Add the cooked sausage, syrup and broth.
• Cover and simmer over low heat for 45 minutes or until the potatoes are tender.
• Stir in the cream. Warm but do not boil.
• If you want a soup with a thicker consistency, half way through the cooking time ladle some of the soup without the sausage into a blender or hand mixer and whirl making a creamy texture. Add this back to the soup pot and continue cooking.

LEEK, POTATO, AND SAUSAGE SOUP

Steps:

• In a dry heavy saucepan toast the cuminseed and the caraway seeds over moderate heat, stirring for 2 to 3 minutes, or until they are very fragrant, and transfer them to a plate. In the pan cook the leek in the butter, stirring occasionally, for 5 minutes, or until it is very soft, stir in the broth and the potato, peeled and cut into 1/2-inch dice, and bring the liquid to a boil. Simmer the mixture for 10 minutes, or until the potato is tender, stir in the toasted seeds, the kielbasa, the cream, and salt and pepper to taste, and simmer the soup for 5 minutes. Just before serving, stir in the spinach.

POTATO SOUP WITH SAUSAGE

Steps:

• In a heavy saucepan, brown sausage over medium heat. Remove sausage to paper towels to drain. Drain skillet, reserving 1 tablespoon drippings. Saute the celery, onion, thyme and salt in the reserved drippings until tender. Stir in flour until blended. Gradually add broth and water, stirring until the mixture comes to a boil. , Add potatoes; cover and simmer 25 minutes or until potatoes are tender. Remove from the heat; cool. , In blender, cover and process 2 cups soup mixture until smooth; return to kettle. Add the milk, beans and sausage; heat through. Garnish with parsley.

EASY POTATO SAUSAGE SOUP

Steps:

• 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.

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.

SAUSAGE, POTATO AND KALE SOUP

Steps:

• Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
• Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.

SWEET POTATO AND SAUSAGE SOUP

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

HUNGARIAN POTATO AND SAUSAGE SOUP

Steps:

• Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
• Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
• Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
• Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
• Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

SWEET POTATO-SAUSAGE SOUP

Steps:

• In a large pot, heat oil over medium-high. Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
• Add sweet potatoes, broth, and 2 cups water and bring to a boil. Add pasta and cook 3 minutes less than package instructions. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with Parmesan.

JIMMY DEAN HEARTY SAUSAGE AND POTATO SOUP

Steps:

• Melt butter in a large saucepan over medium heat.
• Add onions; saute until tender.
• Stir in flour; cook 1 minute, stirring constantly.
• Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
• Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
• Stir in Parmesan Cheese. Serve hot.