Sausage & Potato Soup

With all this blustery weather we have had in Central Florida this weekend, it seemed like a good time for some comfort food. Soup, no matter what kind, is always comfort food for me. I love soup. Now that October is here and the weather is finally not 120 degrees every day, soup’s on!

I love this recipe and it is so easy to make. It would double easily for a large crowd or cut in half for a smaller one. It takes about 30 total minutes of cooking time and maybe 5-10 minutes of prep time. I would say that this recipe feeds about 5-7, depending on portion size.

I use butter and heavy cream from grass-fed cows, so i feel no guilt about eating it! 🙂 I do use the ground pork that is 80-20 on the fat content, because it isn’t greasy, but still has a lot of flavor. In fact, you don’t even have to drain it, once you’ve browned it good. This is such a tasty and savory soup, and is one of my favorites.

This soup goes great with some fresh, lightly toasted, crusty bread.

  • 7-8 medium-small sized potatoes, cut into 1″ cubes (I prefer Yukon Gold, but you can use what you like)
  • 1.5 – 2 lbs ground pork
  • 1 large sweet onion, chopped
  • 1 cup heavy cream
  • 1/4 cup butter
  • 8-10 cups chicken broth, depending on how much broth you prefer. I use 8 teaspoons of Chicken-Better than Bouillon, whisked into 8 cups of water.
  • 1  tbsp vanilla extract
  • salt and freshly ground black pepper, to taste

Heat a soup pot over medium heat and add the butter.  When melted, add in the onion, salt and pepper, and saute for 1-2 minutes. Pour in the chicken broth and bring to a rolling boil.  Add in the potatoes and cook until they are just fork tender. Meanwhile, season pork with salt and pepper, and brown over medium heat in a large skillet, until cooked thoroughly.  Add the cooked sausage to the potatoes, along with the cream and vanilla and stir to combine.

This entry was posted in Pork, Potatoes, Recipes, Soup. Bookmark the permalink.

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