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Russet Potato Soup With Sausage

User Rating 5 Star Rating (3 Reviews)


Potato Soup With Sausage Recipe

Potato Soup With Sausage

D. Rattray
Cook this great-tasting potato soup in the slow cooker or on stovetop.


  • 2 medium to large russet potatoes (about 4 cups sliced and diced)
  • 2 to 3 Italian sausage links, mild, casings removed
  • 1 can (10 3/4 ounces) cream of potato soup
  • 3 cups chicken broth
  • 1 medium onion
  • 1 cup evaporated milk
  • seasoned salt
  • pepper
  • 1 to 2 teaspoons dried parsley flakes


Wash and thinly slice potatoes, then coarsely chop the slices. Leave some of the potato peel on, if possible. Thinly slice onion and coarsely chop. In 3 1/2 to 6-quart slow cooker combine potato, onion, soup, chicken broth, and onion. Turn cooker on HIGH. In skillet over medium heat, brown sausage, breaking up into small pieces. Drain well on paper towels and add to cooker. Cover and cook on HIGH for 2 1/2 to 4 hours, or until vegetables are tender. Add milk and parsley flakes. Taste for seasonings and add salt and pepper to taste. Continue to cook for 15 to 20 minutes longer, or until heated through.

Stovetop: If cooking on stovetop, follow preparations directions, but simmer over low heat for about 45 minutes to 1 hour, or until vegetables are tender. Add milk and seasonings and heat through before serving.
Serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member dellydo

I made just a few changes but this soup was a great hit! I used turkey italian sausage (half sweet, half hot) which I baked first then processed through my food processor. I also used fat free half and half instead of evaporated milk. I definitely will add this to my keeper file!

3 out of 3 people found this helpful.

See all 3 reviews

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