This Old Fashion Potato Soup is filled with tender bites of potato, flavorful corn and savory bits of sausage. Wrap it up in a warm velvety broth and you have a rich and creamy week night meal that is sure to become a family favorite.
This soup is perfect for those days when you want to get all wrapped up in a big chunky blanket with a bowl of warm and filling deliciousness. So, grab a bowl and a spoon already, and get ready for one oh-so-comforting and satisfying meal!
There really is no better way to enjoy crisp fall weather! Except for maybe with a big homemade bakery style chocolate chip cookie in hand!
What is the secret to making good soup?
One thing I especially love about this particular soup is that with just a handful of simple ingredients (ones you probably already have around the kitchen), and mere minutes you can make a meal so completely delicious and satisfying!
I mean, it amazes me that sometimes the best recipes are the simplest ones. Seasoned with butter, a little salt and pepper this recipe is so easy. But don’t let that fool you! Every spoonful is packed full of flavor!
What is a Fall Comfort Food?
Comfort food isn't always known for being the healthiest ... but man, it sure is known for being delicious! It is the kind of food that leaves you feeling all wrapped up in a big hug of love and happiness with every bite.
This recent fall weather we have been getting here in the mid-west just BEGS for more delicious soup and comfort food to be added to the menu. And that means it is time to pull out and dust off all those soul warming recipes.
Sweet and Spicy Chili and healthy Zuppa Toscana soup in addition to Old Fashion Potato Soup fit the bill perfectly!
I mean really, good ole' fashion comfort food on a chilly fall evening is a must! This Old Fashion Potato Soup as well as Chicken Pot Pie and Southwestern Tamale Pie are everything you need and expect from comfort food!
Which potatoes are best for soup?
There are many different kinds of potatoes so which one should you reach for when it comes to making soup? But they generally fall into two categories - waxy or starchy.
Waxier potatoes like a Yukon Gold, baby potatoes, New Potatoes, red skinned potatoes have less starch and don’t absorb liquids as easily. This means these potatoes are able to hold their shape and bite better when cooking.
Starchy potatoes tend to absorb moisture much quicker which does cause them to break down a bit. So if you are looking for a thicker more dense soup a starchy potato like a Russet is the way to go. Just be really careful not to overcook your potatoes because the longer they cook the less they hold their shape making for a much thicker, dense broth.
Should you peel potatoes for potato soup?
Leaving the skin on your potatoes does help them hold their shape better when cooking in a soup. So we suggest leaving them on. Plus leaving skins on means extra nutrients and benefits for you! And an even bigger bonus in my opinion, is that it means less time spent doing prep work peeling the dang things!
How do you keep potatoes from getting mushy in soup?
Keeping the skins on your potatoes will help. Also key to remember is that when chopping the potatoes, the smaller they are the faster they will cook. So, don’t be afraid to cut them a little on the larger side than you normally would.That way when they cook down a little bit they will be just the right size and tenderness for the soup.Potato Soup, Potato and Sausage, Old Fashioned Recipes, Family Recipe,Fall Recipe,Comfort Food, Soup,
Make it your Own
You can add all sorts of things to this soup. Although we definitely recommend keeping it just the way it is the first time around. But it really is such a great base for making it totally your own when you are ready to get a little adventurous. Swap out the sausage for crumbled bacon or cubed smoked ham. You can switch out the corn for diced onion or garnish with chives and a little shredded cheese if you like. There are so many complementing flavor and texture options!
Instant Pot/Pressure Cooker
Using sauté setting on the Instant Pot cook your sausage. Remove the sausage draining off any excess grease and set aside in a small bowl. Without cleaning the pressure cooker add butter.
Once melted add onion, celery and garlic, stirring occasionally for 2-3 minutes or until tender and onion is translucent. Turn off sauté mode and add flour to the Instant Pot stirring till veggies are coated and flour absorbed.
Add washed and diced potatoes, corn, sausage, salt and pepper to the veggies. Pour in the chicken stock and seal the lid. Cook on manual for 10 minutes. When timer goes off let the pressure release naturally.
Once the pin drops lift the lid and add milk, sour cream and cheese to the soup, stirring till just melted. Garnish with parsley and enjoy!
Slow Cooker
Cook your sausage till no longer pink. Once fully cooked remove the sausage draining off any excess grease and add to the crockpot. Add washed and diced potatoes, onion, celery and garlic. Pour chicken stock into pot and allow to cook on low for 6 hours.
30 minutes prior to serving whisk together milk and flour. Stir the milk mixture, sour cream, cheese, corn, salt and pepper into the soup. Allow to cook on low for 30 minutes. Garnish with parsley and enjoy!
📖 Recipe
Potato & Sausage Soup
Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Tender bites of potato, flavorful corn and savory bits of sausage wrapped in a velvety broth make Old Fashion Potato Soup an oh-so-comforting family favorite meal.
Ingredients
- 1 tablespoon oil
- 1 pound sausage
- 1 onion, diced
- 2 teaspoons minced garlic
- ¾cup celery, diced
- ⅓cup salted butter
- 3 tablespoons flour
- 2 teaspoons pepper
- 1 teaspoon salt
- 8 cups chicken broth, low sodium
- 6 medium sized potatoes
- 1 cup milk
- ½cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 1 can corn, drained
Instructions
- Add oil and sausage to a large pot. Cook till brown. Drain off any excess fat and put sausage to the side.
- In the same pot add butter scrapping up any browned bits of leftover sausage. Add onion, garlic and celery. Cook on medium heat until veggies are tender and onion is translucent.
- Remove the pot from heat. Add flour, salt and pepper to the veggies. Stir till the flour is absorbed.
- Put the pot back on heated stove. Add broth and potatoes to pot. Bring pot to a gentle boil on medium-high heat for 13 to 15 minutes until potatoes are tender.
- Add milk, sour cream, cheese, cooked sausage and corn to the pot. Stir soup until cheese is melted.
- Add additional salt and pepper to taste. Garnish with fresh parsley and enjoy!
Notes
Adapted for an Instant Pot/Pressure Cooker
Using sauté setting on the Instant Pot cook your sausage. Remove the sausage draining off any excess grease and set aside in a small bowl. Without cleaning the pressure cooker add butter. Once melted add onion, celery and garlic, stirring occasionally for 2-3 minutes or until tender and onion is translucent. Turn off sauté mode and add flour to the Instant Pot stirring till veggies are coated and flour absorbed. Add washed and diced potatoes, corn, sausage, salt and pepper to the veggies. Pour in the chicken stock and seal the lid. Cook on manual for 10 minutes. When timer goes off let the pressure release naturally. Once the pin drops lift the lid and add milk, sour cream and cheese to the soup, stirring till just melted. Garnish with parsley and enjoy!
Adapted for the Slow Cooker
Cook your sausage till no longer pink. Once fully cooked remove the sausage draining off any excess grease and add to the crockpot. Add washed and diced potatoes, onion, celery and garlic. Pour chicken stock into pot and allow to cook on low for 6 hours.
30 minutes prior to serving whisk together milk and flour. Stir the milk mixture, sour cream, cheese, corn, salt and pepper into the soup. Allow to cook on low for 30 minutes. Garnish with parsley and enjoy!
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 559Total Fat: 36gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 80mgSodium: 1065mgCarbohydrates: 42gFiber: 4gSugar: 7gProtein: 21g
