by Ellie Commons

Created on: September 06, 2010   Last Updated: September 21, 2010

After taking a few ideas from potato soup recipes of all things,  making a few experiments of my own, and stumbling upon what finally tasted just right, I managed to come up with one of the best sausage soup recipes I’ve ever tasted! It works great on the stovetop right before dinner or simmering all day in a slow cooker. Serves 6-8. It is also easily doubled to serve for large crowds or halved for smaller families.

Ingredients:

1lb. smoked sausage

6 medium-large Russet potatoes

1 can Cream of Cheddar

1 can Cream of Celery

1 small-medium yellow onion

4 stalks celery

Pepper to taste. (I use about 1/2 tsp.)

Directions for stovetop:

Chop celery onion into small chunks.

Wash the potatoes and cut into bite sized pieces. Put potatoes into pot with just enough water to cover, bring to boil.

Once it is at a boil, add in celery and onion. Cook on medium-high heat until potatoes being to get tender.

Chop sausage while soup is boiling. Cook sausage in a separate pan if not already pre-cooked and drain off any excess grease.

When potatoes being to get tender, add in creamed soups, sausage, and pepper.

Simmer on medium heat until potatoes are at desired softness and meat is thoroughly cooked.

Directions for slow cooker:

Pre cook the sausage if not already cooked, and drain off excess grease.

Wash the potatoes and cut into bite sized pieces.

Chop celery onion into small chunks.

Add all ingredients into slow cooker and pour in just enough water to cover ingredients.

Slow cook for six hours.

Tips:

The potatoes are an estimation, and can be increased or decreased according to preference.

Add water in 1/4 c. increments once cooked if soup is too thick. Simmer until it reaches even temperature again.

If it is too thin, slowly sprinkle in instant potato flakes to thicken.

Implement a package of bacon chopped up instead of sausage for variety.

There are also “healthy” labeled cans of Cream of Celery that you can opt to use.

You can cook the potatoes without skins, but the skins do make it healthier. Any variety of potato would probably work in this recipe.

Any mild onion would work as well.

You can also add a dash of salt and/or garlic powder for more flavor.

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