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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (387g) Recipe makes 6 servings The following items or measurements are not included below: low-fat breakfast sausage |
||
| Calories 279 | ||
| Calories from Fat 74 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.3g | 12% | |
| Saturated Fat 4.8g | 23% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 25mg | 8% | |
| Sodium 782mg | 32% | |
| Potassium 876mg | 25% | |
| Total Carbohydrate 30.9g | 10% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 2.5g | ||
| Protein 20.1g | 40% | |
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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.
SERVES 6
Ingredients
- 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)
Directions
1
Brown sausage and onion in dutch oven until no longer pink. (If using regular sausage, drain and wipe out bottom of pan.).2
Add chicken broth to sausage and onions and bring to boil.3
Add potatoes and simmer on med high for 20 mins or until potatoes are soft.4
Remove from heat and mash potatoes completely.5
Add evaporated milk and cheese and stir until cheese is melted.6
Add garlic powder and cracked pepper to taste.7
If you like a thicker soup, add a little cornstarch or flour for thickening.
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- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Meat > Pork > Sausage
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Lacer
On Jun 22, 2008
I can't give this any stars, as I really changed a lot of things. I will say, however, this is as close to my childhood memories of potato soup as I've gotten! I used the russets, broth, and onion, added some minced garlic. and topped that with half a roll of deer summer sausage, diced. Cooked that up, mashed the potatoes, then added regular skim milk, pepper, and 1 cup each cheddar and mozzarella. Yum! The summer sausage gives the soup a little more zip than regular sausage, but I'll bet that is good too.
From: Seasoned Cook
On Jan 22, 2008
We had this soup for lunch today. I halved the recipe and it was just enough for the two of us. We love carrots. Therefore, I added one chopped carrot. The cheddar cheese sends this soup over the top! Be sure to drain sausage well. An Excellent Recipe! Prepared for the 2008 Photo Forum Comfort Food Event.
From: Hill Family
On Oct 30, 2007
We really liked this soup - it had great flavor. Like another reviewer I left the potatoes chunky. I used hot sausage, a whole onion and minced garlic instead of garlic powder. Thanks for a great dinner on a cold rainy night!
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