by Texas Homesteader ~
This meaty, creamy potato soup recipe has plenty of smoked sausage, loads of potatoes and a burst of flavor. Yet it costs just pennies to make. Perfect comfort food for a chilly day.
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Cold Weather Calls For Hot Soup
The weather turned very raw one day recently – blustery, damp & cold. So I put on my thinkin’ cap making plans for a bone-warming supper for RancherMan & myself.
What’s my motto, y’all? That’s right, “Use WhatCha Got!”
Simple Homemade Potato Soup Ingredients
RancherMan likes smoked sausage in his potato soup. It’s easy to make and has just a few standard ingredients:
Smoked sausage (I like kielbasa)
Home-canned chicken broth
Evaporated milk
Starchy russet potatoes
Fresh onions & garlic
Flour for thickening
Spices – thyme, tarragon, salt & pepper
My big stockpot is at the ready. Today I think a comfort-foody kinda meal of a meaty potato soup is in order!
Simple Meaty Potato Soup Recipe
Getting this hot & hearty potato soup in our bellies was sure a quick endeavor, let me tell ya!
Sauté chopped onions, minced garlic & sausages in bacon grease
Sprinkle flour over sauteed onion mixture
Add a quart of homemade broth, a can of evaporated milk & cubed potatoes.
Season with tarragon, dried thyme & salt & coarsely-cracked pepper.
Simmer until potatoes are soft. (about 20 minutes.)
Potato Soup: Chunky or Smooth?
Some like their potato soup very smooth, even placing the whole shebangie into a blender to achieve that super-smooth texture.
However it feels like a more substantial meal to RancherMan & me to have noticeable chunks of potato & sausage in our soup.
So I just took my potato masher and pressed on the soft potatoes until they were as chopped into the soup as I liked.
Homemade Chunky Potato Soup
Then I ladled the thick soup into heavy soup crocks. I often sprinkle just a little sharp cheddar cheese on top. I also garnish with chives sometimes – it makes for a nice presentation and mama always says “Presentation is half the meal”.
It was delicious and satisfying on such a cold day, and it cost just pennies!
What Bread Goes With Potato Soup?
I enjoy serving bread of some kind with our potato soup. There are lots of favorites from my Homestead kitchen:
- Jalapeno cornbread
- Corn Dodgers
- Basic Beer Bread (often flavored with jalapenos!)
- No-Knead Rosemary Skillet Bread
- Mix-n-Bake Cheddar Sour Cream Biscuits
(see All Our Bread Recipes!)
Adding bread sure made for a truly delicious warming supper on a cold blustery day!
Flexible Potato Soup Recipe
Now here’s the most important part – in my Homestead kitchen (and probably yours too) rigid recipes just don’t fly.
Thankfully this recipe can be amended however you like to suit your own tastes.
Like a smoother soup? Stick those cooked potatoes/onions in the blender.
Prefer less meat? No meat? More meat? Brothier Soup? More creaminess? It’s all up to you!
Here’s how I made my potato soup with smoked sausage:
Did you make this Potato Soup? Please rate the recipein your comment below!
5 from 1 vote
Thick & Hearty Potato Soup w/Smoked Sausage
You'll love this thick & hearty potato soup recipe. It includes plenty of smoked sausage for a meaty hot soup for a cool day. #TexasHomesteader
CourseSoup
CuisineAmerican
Keywordpotatoes, soup
Prep Time 9 minutes
Servings 6 people
Author www.TexasHomesteader.com
Ingredients
- 2Smoked sausages, chopped (about 1 cup)
- 1largeOnion, chopped (approximately 2cups)
- 2clovesGarlic, pressed
- 1TablespoonBacon grease
- ¼cupAll-purpose flour
- 4cupsChicken broth to cover potatoes
- 112-ounce canEvaporated milk
- 4largeStarchy russet potatoes, peeled & chopped(about 5-8 cups depending on how potatoey you want it)
- 1teaspoonDried tarragon
- 1teaspoonDried thyme
- Salt & pepper to taste
- Shredded cheddar(optional)
Instructions
Directions:
In a large stockpot, sauté chopped onions & sausages in 1 Tablespoon bacon grease until unions are translucent. (about 3-4 minutes) Add minced garlic & sauté until aromatic - about 30 seconds more,
Sprinkle ¼ cup all-purpose flour onto onion mixture and stir to coat.
Add broth, evaporated milk, chopped potatoes, dried tarragon & thyme and salt & pepper. Stir to combine.
Put lid on stockpot & simmer until potatoes are very soft (about 20 minutes)
Remove stockpot lid & use potato masher to chop soft potatoes into smaller chunks.
Serve hot in large chunky soup bowls with a light sprinkling of sharp cheddar on top if desired.
Bon Appetit!
~TxH~
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