Sausage Potato Soup: Your Recipe, My Kitchen

I had to take some soup to a dinner and I had to make a new recipe for this feature, all on a Saturday night.  Sometimes putting things off to the last minute just doesn’t work.  I was not happy with the soup.  However, it is very frugal and tasted a lot better the second day (after I added a ton of salt).
Sausage Potato Soup
I found this recipe on Cafe Johnsonia.  It’s a blog that has been around for many years (at least back to 2006), but it was still a new-to-me discovery. Her soup has a rather unexpected ingredient: vanilla extract.  It adds a completely new dimension to this savory soup.  The original recipe called for 1/2 a stick of butter, but I  thought the sausage and cup of half and half added enough fat….though that butter would have been really tasty.
Sausage Potato Soup
I think using a spicy sausage like chorizo would have made the soup stellar.  As it was, I used a nondescript pork sausage that didn’t do anything for me.  I will make this again, though, because it was very filling and fed the family with leftovers.

(adapted from this recipe)

Sausage Potato Soup: Your Recipe, My Kitchen
  • 1 pound sausage (I suggest chorizo or Italian or another flavorful choice)
  • 1 onion, chopped
  • 6 cups chicken stock
  • 7 medium potatoes, peeled and cubed
  • 1 cup half and half
  • 1 Tbsp vanilla extract
  • 2 Tbsp balsamic vinegar
  • 2-3 tsp kosher salt (to taste)
  • ground pepper to taste
  1. Brown the sausage in the bottom of a Dutch oven.
  2. When cooked, remove the meat from the pot, drain most of the fat and cook the onion until it starts to turn brown around the edges.
  3. Add the chicken stock, sausage and potatoes back to the pot.
  4. Cover and boil until the potatoes are tender.
  5. Turn off the heat and add the last ingredients.
  6. Stir through and serve.



Okay, folks, what was cooking in your kitchen this week?

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