Sausage and Potato Soup
User Reviews
5
-
Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
172 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Sausage and Potato Soup
Description
The recipe starts by sautéing smoked sausage, onion, garlic, and celery in butter, building a flavorful base. Adding diced potatoes, carrots, cabbage, beef broth, water, bay leaf, and seasonings allows the ingredients to simmer together until the vegetables soften and flavors meld. The cornstarch mixed with water thickens the soup slightly, enhancing the broth's body and texture.
Diced tomatoes with juice contribute acidity and an additional layer of flavor. After simmering further, the bay leaf is discarded and the soup is seasoned to taste. The combination of smoked sausage and green cabbage gives a slightly smoky and mild earthy taste with a sturdy texture from the potatoes and vegetables.
This soup is ideal served hot, optionally with a dollop of sour cream to add creaminess. It can be a filling main dish or a robust starter. The recipe notes suggest peeling potatoes as needed depending on type, and provide storage guidelines to keep leftovers fresh in the fridge or freezer.
Ingredients
- 1 yellow onion diced
- 1 tablespoon butter salted
- ½ pound smoked sausage sliced
- 3 cloves garlic minced
- 1 rib celery chopped
- 1 carrot chopped
- 1 large potato peeled and diced
- 3 cups green cabbage chopped
- 4 cups beef broth reduced sodium
- 2 cups water
- 1 bay leaf
- 1 teaspoon Italian seasoning
- ¼ teaspoon dill dried
- 1 (15 ounce each) can diced tomatoes with juice
- 1 to 2 tablespoons cornstarch
Instructions
- In a large saucepan or soup pot, melt the butter over medium heat. Add onion, garlic, celery, and sausage and cook until the onion begins to soften, about 4 minutes.
- Add potatoes, carrots, cabbage, broth, water, bay leaf, and seasonings. Simmer uncovered for 15 minutes or until potatoes are tender.
- Combine the cornstarch with an equal amount of water and add to the soup along with the tomatoes. Simmer for an additional 10 minutes.
- Discard bay leaf and season with salt & pepper to taste. Serve with sour cream if desired.
Notes
- Thin-skinned white or red potatoes can be cooked with skins on; russet or baking potatoes should be peeled.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 172 | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 568mg | 24% |
| Potassium | 699mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1436IU | 29% |
| Vitamin C | 26mg | 29% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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