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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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Potato Sausage Soup

Recipe #213259 | 35 min | 5 min prep | add private note

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By: MsSally
Feb 22, 2007

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 (change servings and units)

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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Browse similar recipes by category

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: jdubb07

On Oct 1, 2009

This is awesome!!! I used hot sausage that I drained and rinsed, 32 oz of chicken broth, not quite the whole 2 cups of cheese and mashed some of the potatoes but left it a little chunky. I have never heard of putting sausage in potato soup but I don't think I'll ever do it another way now! Thanks for the great recipe!

0 people found this review helpful

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From: Amanda Beth

On Feb 9, 2009

Very tasty. Made last night to take into work today. I did use 32 oz of chicken broth. I was worried last night that I had used too much liquid, but after sitting all night, it was perfect. I cooked it on the stove, but kept it warm then next day in the crockpot, which let it get a little grainy.I did use red potatoes and left it semi-chunky. There were no leftovers. Thanks for such a tasty recipe!

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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.

4 people found this review helpful

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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!

4 people found this review helpful

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