Sausage And Potato Soup Food

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SAUSAGE POTATO SOUP



Sausage Potato Soup image

After a full day of teaching and coaching, I'm often too tired to spend a lot of time preparing dinner. So I rely on this thick, chunky blend that I can have on the table in 30 minutes. The whole family enjoys the wonderful flavor of the smoked sausage. -Jennifer LeFevre, Hesston, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound smoked kielbasa, diced
6 medium potatoes, peeled and cubed
2 cups frozen corn
1-1/2 cups chicken broth
1 celery rib, sliced
1/4 cup sliced carrot
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
2/3 cup shredded cheddar cheese
1 teaspoon minced fresh parsley

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.

Nutrition Facts : Calories 380 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 955mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 4g fiber), Protein 15g protein.

POTATO AND SAUSAGE SOUP



Potato and Sausage Soup image

Best potato soup with sausage ever with a variation of the original German soup. My family loves this soup and I never have leftovers. This recipe is one my grandmother used to make when I was growing up and I have always loved this.

Provided by Lori

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

Time 1h55m

Yield 8

Number Of Ingredients 13

1 pound bulk mild Italian sausage
1 pound kielbasa smoked sausage, cut lengthwise and sliced into 1/2-inch pieces
4 cups diced potatoes, or more to taste
4 cups water
2 cups chicken broth
1 cup heavy whipping cream
1 stalk celery, diced, or more to taste
2 cubes chicken bouillon
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
⅓ teaspoon crushed red pepper, or more to taste

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.

Nutrition Facts : Calories 499.8 calories, Carbohydrate 18.3 g, Cholesterol 105.3 mg, Fat 39.2 g, Fiber 2 g, Protein 17.4 g, SaturatedFat 18.7 g, Sodium 1831.9 mg, Sugar 2.4 g

POTATO SAUSAGE SOUP



Potato Sausage Soup image

Potatoes, breakfast sausage, and cheese combine to make a hearty soup. I use reduced fat sausage so you don't have to drain off the fat. Great with cornbread and salad for a comfort food meal on a cold night.

Provided by MsSally

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb low-fat breakfast sausage
5 -6 cups russet potatoes (peeled and chopped)
2 (14 ounce) cans chicken broth
3/4 cup sweet onion (chopped)
1 (12 ounce) can evaporated milk
garlic powder
cracked pepper
2 cups 2% cheddar cheese (shredded)

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.

HUNGARIAN POTATO AND SAUSAGE SOUP



Hungarian Potato and Sausage Soup image

When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.

Provided by Chef John

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

Time 1h25m

Yield 4

Number Of Ingredients 16

3 tablespoons unsalted butter
6 ounces smoked Hungarian sausage, sliced into rounds
1 yellow onion, diced
1 teaspoon salt, or more to taste
3 tablespoons all-purpose flour
2 cloves garlic, minced
2 teaspoons Hungarian paprika
5 cups chicken broth, or more to taste
2 cups chopped green cabbage
1 ½ pounds russet potatoes, peeled and cubed
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 bay leaf
2 tablespoons distilled white vinegar
½ cup sour cream, or to taste
2 tablespoons sliced green onion, or to taste

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.

Nutrition Facts : Calories 511.6 calories, Carbohydrate 45.6 g, Cholesterol 72.1 mg, Fat 29.4 g, Fiber 4.6 g, Protein 17.4 g, SaturatedFat 14.1 g, Sodium 2709.8 mg, Sugar 6.3 g

SAUSAGE, POTATO AND KALE SOUP



Sausage, Potato and Kale Soup image

Provided by Ree Drummond : Food Network

Time 1h

Yield 12 servings

Number Of Ingredients 11

12 red potatoes, thinly sliced
1 1/2 pounds bulk Italian sausage
1 onion, chopped
4 cups low-sodium chicken broth
3 cups whole milk
2 cups half-and-half
1/2 teaspoon fresh or dried oregano
1/2 teaspoon red pepper flakes, or more to taste
Salt and freshly ground black pepper
Splash of heavy cream
2 bunches kale, picked over, cleaned and torn into bite-size pieces

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.

EASY SAUSAGE POTATO SOUP RECIPE



Easy Sausage Potato Soup Recipe image

You will love this easy sausage and potato soup recipe with Italian sausage, potatoes, garlic, and kale. The soup is comforting and ultra-flavorful. For the best potato soup, use Yukon Gold potatoes. They have thin skins, so it is not necessary to peel them. They also become buttery and soft when cooked. The red pepper flakes add heat to the soup. If you are using hot (spicy) Italian sausage to make the soup, you may want to eliminate the red pepper flakes.

Provided by Adam and Joanne Gallagher

Categories     Soup

Time 50m

Yield Makes about 8 cups of soup or 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1/2 pound fresh Italian sausage links, casings removed
2 cups chopped onion (8 ounces or 1 medium onion)
1 tablespoon minced garlic (3 cloves)
1/4 teaspoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on spice preference
Salt and fresh ground black pepper
1 bay leaf
2 sprigs thyme
1 1/2 pounds potatoes, cubed (2 to 3 large)
5 cups chicken stock or broth, see our chicken stock recipe
1/4 cup to 1/2 cup heavy cream or half and half
4 cups chopped kale leaves with ribs removed or use baby kale
1/2 cup shredded parmesan cheese, optional (2 ounces)
Pinch freshly grated nutmeg

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage. Cook, breaking up the sausage with a wooden spoon until crispy; about 10 minutes.
  • Add the onions and cook, stirring every few minutes until they begin to soften; 5 to 6 minutes. Stir in the garlic, oregano, crushed red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of fresh ground black pepper. Cook, while stirring the garlic and spices around the pan, for about 1 minute.
  • Add the bay leaf, thyme, and potatoes. Pour in the stock. Increase the heat to medium-high and cook until the broth just reaches a simmer, but before it begins to boil. Reduce the heat to medium-low, partially cover the pot with a lid, and simmer until the potatoes are cooked through; about 15 minutes. While the soup cooks, stir every once and a while. If the soup begins to simmer more aggressively, turn down the heat a bit.
  • Uncover the soup and remove the bay leaf and thyme sprigs. Stir in the cream, kale, and parmesan cheese. Add a small pinch of nutmeg, and then taste the soup for seasoning. Adjust with more salt and pepper, as needed.
  • Reduce the heat to low, cover with the lid and cook until the kale is wilted and soft; about 5 minutes more.

Nutrition Facts : ServingSize 1 cup of soup, Calories 268, Fat 11.5g, SaturatedFat 3.9g, Cholesterol 33.9mg, Sodium 639.4mg, Carbohydrate 26.2g, Fiber 2.9g, Sugar 9g, Protein 15.2g

EASY CREAMY SWEET POTATO SOUP



Easy Creamy Sweet Potato Soup image

The best ever creamy sweet potato soup with sausage, zucchini, mushrooms and more!

Provided by tatyanaseverydayfood

Categories     Dinner     Lunch     Soup and Salad

Number Of Ingredients 21

4 slices smoked bacon
4 links beef sausage (such as Polish or pineapple)
1 large onion (diced)
1 large carrot (diced)
2 celery sticks (diced)
4 garlic cloves (finely minced)
2 green zucchini (chopped)
10 mushrooms (chopped)
3 to 4 sweet potatoes (cubed)
30 oz canned diced tomatoes
8 oz tomato sauce
1 cup red wine
4 cups beef broth
6 cups water
ground black pepper
2 tsp sea salt
1 1/2 tbsp sugar
1 tsp smoked paprika
fresh thyme, rosemary, oregano
1 cup heavy cream
1 cup grated parmesan cheese

Steps:

  • In a large soup pot, over medium heat, render the sliced bacon until golden and crispy. Remove the bacon onto paper towels to cool, then dice once cooled; set aside. Slice the sausage into bite-sized pieces and add to the same pot. Fry for 3 to 4 minutes until well browned all over. Remove the sausage into a small bowl and set aside.
  • Into the same pot, add the diced onion, carrot and celery. Saute the mixture over medium heat for 4 to 5 minutes, until the onion is translucent. Add the garlic last and fry for another minute. Scoop the mixture out of the pot into a separate bowl. Into the pot, add the diced zucchini and mushrooms. Fry the veggies for 3 to 4 minutes, until tender and browned.
  • Return the onion and celery mixture back into the pot and add the diced tomatoes, tomato sauce and red wine. Strip the fresh herbs from their stalks, give them a rough chop, then add to the soup along with the remaining spices and seasonings. Cook the mixture over medium-high heat until it comes to a simmer. Simmer for a few minutes, then add the broth, water, diced bacon and sweet potatoes.
  • Cover the pot and bring the soup up to a boil over medium-high heat. Cook the soup for about 16 to 18 minutes, until the sweet potatoes are tender. Add the sausage back into the pot and add the cream and parmesan cheese. Allow the soup to come back up to a simmer and cook until the cheese is completely melted. Serve with a side of toasted French baguette.

Nutrition Facts : Calories 509 kcal, Carbohydrate 34 g, Protein 19 g, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 89 mg, Sodium 2046 mg, Fiber 5 g, Sugar 13 g, UnsaturatedFat 15 g, ServingSize 1 serving

SAUSAGE AND POTATO SOUP



Sausage and Potato Soup image

I just tried this recipe as a new meal tonight and it will definately be a keeper. I got it out of a " Taste of Home Quick Cooking" book. Was easy to make and big on taste! I tweeked it just a bit but the end results are still the same.

Provided by KGCOOK

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 lb kielbasa or 1/2 lb Polish sausage, fully cooked and diced
6 medium potatoes, peeled and diced
2 cups frozen corn
1 1/2 cups chicken broth (I used 32 oz.)
1 celery rib, sliced (I used 2)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt (optional)
1 1/2 cups milk (I used half & half)
2/3 cup cheddar cheese, shredded
1 teaspoon parsley

Steps:

  • Brown sausage in a skillet.
  • Drain and set aside.
  • In large stock pot, add begetables, seasonings, and broth.
  • Bring to a boil and simmer till soft.
  • Add sausage, milk, and cheese.
  • Cook on low heat setting till hot.
  • Serve with crusty bread.

SAUSAGE AND POTATO SOUP



Sausage and Potato Soup image

This recipe was given to me by a coworker and she said it was quite possibly the best soup she had ever eaten. I made the soup today and indeed it is very tasty! With cold weather approaching (someday), this will be quite the comfort food. I did halve the recipe since there is only two of us, because a whole recipe makes a large pot of soup. It is quite easy to make! I may use more hot sausage next time. A whole recipe makes about 16 cups of soup.

Provided by Bobtail

Categories     Pork

Time 30m

Yield 16 cups

Number Of Ingredients 8

1 (1 lb) package sausage (I used Jimmy Dean)
1 (1 lb) package hot sausage (I used Jimmy Dean)
2 (14 1/2 ounce) cans chicken broth
2 (10 3/4 ounce) cans cream of chicken soup
2 (10 3/4 ounce) cans cream of celery soup
1 large yellow onion, finely chopped
1 (32 ounce) bag frozen southern style hash brown potatoes
1 (10 3/4 ounce) can milk, to thin

Steps:

  • Fry sausage and onion together, do not drain.
  • Put the sausage and onion in a large sauce pan.
  • Add all of the other ingredients and simmer for 15-20 minutes, until potatoes are tender as you would like.
  • Add 1 tablespoons of black pepper and simmer for 5 more minutes.
  • Thin with milk.

SWEET POTATO AND SAUSAGE CURRY SOUP



Sweet Potato and Sausage Curry Soup image

Sweet potato curry soup made with simple ingredients like ground pork, coconut milk and warming spices.

Provided by Madeline

Categories     Dinner

Time 55m

Number Of Ingredients 14

2 tbsp avocado oil
4 cloves of garlic
1 large yellow onion
16oz ground pork
2 tsp salt
1 tsp ground ginger
2 tsp turmeric
1 tsp cumin
1/2 tsp cinnamon
1 tsp chili powder
1 tsp black pepper
2 medium sweet potatoes
1 can full fat coconut milk
4 cups vegetable broth

Steps:

  • Dice the yellow onion and mince garlic cloves
  • Peel and cube sweet potatoes into bite-sized cubes
  • Add avocado oil, onion and garlic to a large stock pot or dutch oven over medium-low heat
  • Heat the onions and garlic for 3-4 minutes tossing frequently
  • Increase the heat to medium and add the ground pork to the pan
  • Cook and brown the pork and break up into small crumbles for about 5 minutes
  • Combine salt, ginger, turmeric, cumin, cinnamon, chili powder, and pepper in a small bowl and add spice mixture to the pot
  • Add cubed sweet potato, coconut milk, and vegetable broth to the pot and stir gently, increase heat to high
  • Allow the soup to simmer covered for 20 minutes then remove from heat
  • Allow the soup to cool slightly and then enjoy!

Nutrition Facts : Calories 382 calories, Sugar 4.4 g, Sodium 1228.7 mg, Fat 29 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 16.7 g, Fiber 2.5 g, Protein 14.9 g, Cholesterol 54.5 mg

AUNT JOJO'S POLITICALLY INCORRECT POTATO AND SAUSAGE SOUP



Aunt Jojo's Politically Incorrect Potato and Sausage Soup image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

6 to 8 Yukon gold potatoes (or 4 large baking potatoes, like russets), peeled and diced into 1-inch pieces
4 cups chicken stock
2 pounds hot sausage, out of the casing
1 1/2 cups diced onion
1 3/4 cups finely diced celery
4 ounces butter
1 quart heavy whipping cream
3 or 4 tablespoons balsamic vinegar (white or dark)
1 tablespoon vanilla
4 tablespoons finely chopped flat-leaf parsley
Salt and pepper, to taste

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.

ITALIAN SAUSAGE AND POTATO BISQUE SOUP



Italian Sausage and Potato Bisque Soup image

This is one of the few recipes we have from my husband's mother. I have no clue why "bisque" is in the title, as that is traditionally a milk/cream based soup and there isn't a bit of that in it. It is one of our favorites and company has liked it, too. I'm putting it here because the strip of paper it was written on almost 30 years ago, is getting a bit tattered! Also, we usually double this recipe, as it freezes really well. This is also a great recipe to use up the leaves of your celery stalks. The leaves have a sharper flavor than the stalk does, which add to this dish.

Provided by OliveLover

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 lb sweet Italian sausage
1/2 cup onion, chopped
28 ounces tomatoes, diced
2 potatoes, diced (3 c.)
1/4 cup parsley, flat leaf, chopped
1 cup celery, diced
2 tablespoons celery, leaf chopped
2 cups beef stock
1 bay leaf
1/2 teaspoon thyme (or to taste)
1/4 teaspoon black pepper (or to taste)
1 tablespoon lemon juice (or to taste)
1 tablespoon salt (or to taste, and held in reserve)

Steps:

  • Heat a 4 quart pot, and add the olive oil. On Medium heat, brown the sausage, breaking up the clumps. (If your sausage is fatty, you may need less oil.) Add onion and sauté another 5 minutes or until the onion is translucent.
  • Add next 10 ingredients, tomatoes through lemon juice, and bring to a boil. Reduce the heat and simmer, uncovered, about 40 minutes or until potatoes are tender.
  • Add more lemon juice and the salt as needed.
  • Serve with a crusty bread. Freeze the left overs, if there are any.

Nutrition Facts : Calories 227.1, Fat 9.2, SaturatedFat 2.9, Cholesterol 22.7, Sodium 1920.1, Carbohydrate 21.4, Fiber 3.8, Sugar 5.1, Protein 16.1

CABBAGE, POTATO AND SAUSAGE SOUP



Cabbage, Potato and Sausage Soup image

It was Sunday and I had not gone to the store. Both my pantry and fridge were bare and the weather was rainy and cold. I was really in the mood for some of Olive Garden's Tuscana Soup so I used what I had available and using a little creativity I created a nice soup for a cold rainy day that was not like the Tuscana soup but it satisfied my craving for something similar to it.

Provided by Chef Sarita in Aust

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 medium white potatoes, peeled, sliced about 1/2 in. thick and quartered
1/2 a green cabbage head, leaves sliced into long wide pieces
1/2 cup white onion, chopped
1/4 cup bell pepper, chopped
1 lb pork sausage, already seasoned (breakfast sausage ok)
1/4 cup reagular sour cream
black pepper
garlic salt
1 table spoon chicken bouillon
2 cups chicken broth (reserve 1/2 cup aside)
2 tablespoons cilantro or 2 tablespoons parsley
1 -1 1/2 cup water

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.

Nutrition Facts : Calories 521.4, Fat 34.1, SaturatedFat 12.1, Cholesterol 88, Sodium 1378.6, Carbohydrate 30.4, Fiber 5.1, Sugar 6.4, Protein 23.8

JIMMY DEAN HEARTY SAUSAGE AND POTATO SOUP



Jimmy Dean Hearty Sausage and Potato Soup image

Make and share this Jimmy Dean Hearty Sausage and Potato Soup recipe from Food.com.

Provided by happynana

Categories     Onions

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb jimmy dean hot and spicy sausage, cooked, crumbled and drained (recipe calls for regular flavor)
3 medium baking potatoes, baked, peeled and cut into 1 inch cubes
1/4 cup butter
1/2 cup onion, chopped
1/4 cup all-purpose flour
3 cups chicken broth
1/4 teaspoon thyme (recipe calls for 1 Tablespoon fresh thyme)
2 cups milk (I used 2%)
1 cup half-and-half (recipes calls for 3 cups milk instead of 1 cup half and half)
3/4 cup parmesan cheese
salt and pepper

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.

Nutrition Facts : Calories 591, Fat 43.4, SaturatedFat 20.5, Cholesterol 115.2, Sodium 1244.8, Carbohydrate 25.9, Fiber 1.6, Sugar 1.7, Protein 23.9

POTATO, GREEN BEAN AND SAUSAGE SOUP



Potato, Green Bean and Sausage Soup image

This is just what it says it is: Potato, Green Bean and Sausage Soup. As simple as it is, it's about to become a family favorite at your house.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 10

1/4 cup KRAFT Tuscan House Italian Dressing
1 large onion, chopped
4 cloves garlic, minced
1-1/2 lb. Yukon gold potatoes (about 6), cut into 1-inch pieces
2 cups water
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage, cut into 1/2-inch-thick slices
2 cups cut-up fresh green beans (1 inch lengths)
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. minced fresh chives

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.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 10 g

SAUSAGE, POTATO AND SAUERKRAUT SOUP



Sausage, Potato and Sauerkraut Soup image

This Creamy Soup is absolutely perfect for any fall! It's creamy and cheesy. Since it's ready in less than 30 minutes, it's great for any weeknight meal or lunch. Found at Hot Eats and Cool Reads Site. I used polish sausage and fried it before adding to soup, though the recipe doesn't state that

Provided by Bonnie G 2

Categories     One Dish Meal

Time 45m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 11

4 tablespoons butter
1 medium onion, finely diced
1/4 cup flour
1 1/2 cups chicken broth
2 1/2 cups milk
4 ounces Polish sausage, halved and sliced
1 1/2 cups cooked diced potatoes
1 cup sauerkraut
1/2 teaspoon dried parsley
1 cup shredded cheddar cheese
black pepper

Steps:

  • In a large saucepan, melt butter over medium heat. Add onions and saute for about five minutes, until tender. Add flour, stirring until completely combined. Cook for one minute, then add the chicken broth and milk.
  • Turn heat to medium high, then cook stirring often until broth begins to thicken. Reduce heat to medium then add sausage, diced potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar. Stir to combine and remove from heat. Serve sprinkled black pepper.

Nutrition Facts : Calories 510.2, Fat 35.4, SaturatedFat 19.9, Cholesterol 101.4, Sodium 1119.9, Carbohydrate 28.2, Fiber 3, Sugar 2.7, Protein 20.6

POTATO AND SAUERKRAUT SOUP WITH KIELBASA



Potato and Sauerkraut Soup with Kielbasa image

To ensure a balanced flavor, rinse the sauerkraut before adding it to this soup. This tones down the intense sharpness of the sauerkraut and allows the smokey kielbasa and other aromatics to shine through.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
14 ounces kielbasa, diced
1 onion, diced
2 stalks celery, diced, plus 1/4 cup celery leaves, roughly chopped
1 1/4 pounds russet potatoes, peeled and diced
1 1/2 teaspoons caraway seeds
1 14.5-ounce can sauerkraut, drained and rinsed
Kosher salt and freshly ground pepper
1/2 cup heavy cream
2 tablespoons spicy brown mustard
1/4 cup fresh dill, roughly chopped

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.

Nutrition Facts : Calories 660, Fat 49 grams, SaturatedFat 22 grams, Cholesterol 129 milligrams, Sodium 1940 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 17 grams, Sugar 8 grams

SAUSAGE POTATO SOUP



Sausage Potato Soup image

This Creamy Sausage Potato Soup is made with hot or sweet Italian sausage with potatoes and vegetables. it's an easy soup recipe for the stove top or the Crock Pot!

Provided by Stephanie

Categories     Soup

Time 1h15m

Number Of Ingredients 20

1 teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon mustard powder
¼ teaspoon pepper
1 lb. ground Italian sausage (hot or mild)
2 tablespoons butter
1 yellow onion (diced)
½ cup diced carrots
2 ribs celery (diced)
3 cloves garlic (minced)
3 tablespoons flour
1 teaspoon soy Sauce
1 teaspoon hot sauce
5 cups chicken broth
1 cup heavy cream
1 ¼ lbs. red potatoes (about 6 small potatoes)
2 cups shredded cheddar cheese (optional)
Red pepper flakes
Fresh Parsley

Steps:

  • Cook the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It'll take around 10-12 minutes total. Set the sausage aside and reserve 1 tablespoon drippings. (Butter can be used if you don't have drippings.)
  • Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 4 minutes. Add the garlic and cook for 1 minute.
  • Add the flour and cook for 2 minutes. Add the chicken broth in splashes, and use a silicone spatula to "clean" the bottom of the pot to add more flavor the soup. Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings.
  • Bring to a boil, then reduce to a simmer. Clean the potatoes and pat them dry. Cut into 1-inch cubes and add them to the soup. Simmer uncovered for about 40 minutes, or until potatoes are fork tender. Add the sausage back and stir to combine.
  • Reduce heat to low and stir in the cheddar cheese (if desired).
  • Garnish with red pepper flakes and parsley. Serve!

Nutrition Facts : Calories 359 kcal, Carbohydrate 13 g, Protein 14 g, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 86 mg, Sodium 862 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving

SMOKED SAUSAGE + SWEET POTATO SOUP



Smoked Sausage + Sweet Potato Soup image

Smoked Sausage + Sweet Potato Soup

Provided by Rachel Maser - CleanFoodCrush

Categories     Food Prep

Yield 6

Number Of Ingredients 10

1 Tbsp avocado oil or olive oil
1-1/2 lbs nitrate-free smoked sausage, sliced
1 large yellow onion, finely diced
4 cloves garlic, minced
2 tsps smoked paprika
1/2 tsp chili powder
4 large sweet potatoes, peeled and diced
6 cups bone broth
4 heaping cups roughly chopped baby spinach or kale
sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each

Steps:

  • Heat oil in a large dutch oven or stock pot over medium heat. Add sliced sausage and saute for 3-4 minutes, stirring frequently until nicely browned.
  • Stir in the onion, garlic, paprika, and chili powder. Continue to cook for 3-4 minutes.
  • Add in your diced sweet potatoes, broth and bring to a boil. Once it starts bubbling, reduce heat and simmer, covered for 20 minutes, or until potatoes are tender.
  • To make your soup a bit creamier, once it's done cooking, remove some of the sweet potatoes onto a plate. Using a fork mash, then return to the soup together with the spinach/kale. Stir well to combine and wilt the spinach.
  • Taste, then season with sea salt and pepper.
  • Serve hot and enjoy!

SMOKED SAUSAGE, KALE AND POTATO SOUP



Smoked Sausage, Kale and Potato Soup image

Categories     Soup/Stew     Potato     Quick & Easy     High Fiber     Sausage     Kale     White Wine     Winter     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 6

4 ounces smoked fully cooked sausage (such as kielbasa or hot links), sliced into rounds
2 3/4 cups canned low-salt chicken broth
3/4 pound small red-skinned potatoes, thinly sliced
1 cup dry white wine
5 cups thinly sliced trimmed kale leaves (about 3/4 of medium bunch) or 3/4 of 10-ounce package frozen chopped kale, thawed, drained
1/4 teaspoon caraway seeds, lightly crushed

Steps:

  • Sauté sausage slices in heavy medium saucepan over medium-high heat until beginning to brown, about 3 minutes. Add chicken broth, sliced potatoes and white wine and bring mixture to boil. Reduce heat to medium, cover and simmer until potatoes are almost tender, about 10 minutes.
  • Add kale and caraway seeds to soup. Simmer soup uncovered until potatoes and kale are very tender, about 10 minutes longer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve immediately.

SAUSAGE, POTATO, AND SPINACH SOUP



Sausage, Potato, and Spinach Soup image

Wow. I normally make zuppa toscana, and this is similar but better. I did add more spinach than it called for (personal preference), but I'll post as listed. The only thing I would have done differently is double the recipe. Recipe courtesy of damndelicious.net.

Provided by AmyZoe

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 lb hot Italian sausage, casing removed
3 garlic cloves, minced
1 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
kosher salt, to taste (I omitted)
fresh ground black pepper
5 cups chicken broth
1 bay leaf
1 lb red potatoes, diced
3 cups Baby Spinach
1/4 cup heavy cream

Steps:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat.
  • Add Italian sausage and cook until browned, about 3 to 5 minutes. Make sure to crumble the sausage as it cooks and drain excess fat.
  • Stir in garlic, onion, oregano, basil, and red pepper flakes.
  • Cook, stirring frequently, until onions have become translucent, about 2 to 3 minutes. Season with salt and pepper, to taste.
  • Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  • Stir in spinach until it begins to wilt, about 1 to 2 minutes.
  • Stir in heavy cream until heated through, about 1 minute. Season with salt and pepper to taste.
  • Serve immediately.

Nutrition Facts : Calories 413.9, Fat 30.9, SaturatedFat 11.5, Cholesterol 70.8, Sodium 1203.3, Carbohydrate 16.5, Fiber 2, Sugar 2.5, Protein 17.2

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