Hearty Sausage and Potato Soup Recipe

Update Servings
  • 3 medium to large red potatoes
  • 2 cups water
  • 1 medium white onion
  • 4 tablespoons butter
  • 3 tablespoons Wondra or all-purpose flour
  • red pepper flakes (pinch to taste)
  • freshly ground black pepper (to taste)
  • 3 cups milk (or 1 cup half-and-half with 2 cups of milk)
  • 1/2 teaspoon sugar
  • 1 pound browned ground Premio Italian sausage (mild or medium)
  • 1 cup shredded cheddar cheese
  • Peel and cube potatoes.
  • Boil water in Dutch oven or soup pot, add potatoes, and cook until very tender. The potatoes should come apart easily when poked with a fork.
  • Remove potatoes from liquid. Also, save and set aside cooking liquid.
  • Peel and chop onion; melt butter in Dutch oven. Add chopped onion and cook until translucent.
  • Add flour, pepper flakes, and black pepper to taste. Cook mixture thoroughly to remove flour taste.
  • Add potatoes, reserved cooking liquid, milk, and sugar to the pot, stirring well.
  • Once everything is well mixed, add the ground sausage and cheese. Simmer for 30 minutes stirring frequently.
  • Let stand for 5 minutes before serving. Serves 6 to 8. Refrigerate leftovers. Even better the second day.
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