'I started with a basic potato soup and added my own touches to come up with this comforting recipe,' writes Beth Allard from Belmont, New Hampshire.

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a bowl and mash. Set aside mashed potatoes and remaining potato mixture.

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  • In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a soup kettle, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened.

  • Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. add the mashed potato mixture; cook and stir until heated through. Add the reserved potato and sausage mixtures. Heat through.

Nutrition Facts

306 calories; protein 11.4g; carbohydrates 35.9g; fat 13.2g; cholesterol 37.6mg; sodium 529.6mg. Full Nutrition
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Reviews (106)

Rating: 5 stars
07/03/2007
One of my girlfriends and I made this soup. We followed the directions pretty closely, but we added roasted red peppers and took care to add the grease from the sausage. Hubby loved it! So did we. Good work. Read More
(47)
Rating: 5 stars
09/17/2007
A great soup! I added a half can of whole kernel corn; sauteed the sausage/onions in a tblsp. of olive oil and did not drain them; and doubled the garlic. It smelled fabulous while cooking and my family loved it. I can't wait to serve it in a pumpkin for an autumn gathering! Read More
(37)
Rating: 5 stars
09/09/2007
I signed up just to rate this with 5 stars. It was sooooo good! I used hot sausage. I think it might be better called Potato/Sausage soup. Definite sausage flavor more so than garlic. This was a definite keeper. Also would make a great base for New England Clam Chowder or Cream of Broccoli, just by substituting different things for the sausage. Read More
(35)
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Rating: 4 stars
09/28/2008
This is a really good recipe. I did do a few things different, however. First of all, I decided not to use sausage b/c of the grease. Instead, I cooked the onions with the potatoes, carrots, and garlic. I also doubled the garlic and added a tablespoon of cornstarch to thicken it. Read More
(29)
Rating: 5 stars
07/15/2008
This soup is creamy and full of flavor. It taste just like it should. Want the milk mixture to thicken properly? After you have melted the butter and wisked in the flour add the milk slowly while whisking. Lightly boil for a few minutes until it coats the back of a wooden spoon. Read More
(26)
Rating: 4 stars
01/27/2011
This soup was very good! Both my husband and I enjoyed it! Will definitely add more garlic next time though and maybe add some more sausage. Really great though! Read More
(15)
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Rating: 5 stars
01/16/2009
Made awesome potato soup! Instead of 8 cups of milk, I used 4 cups milk, 4 cups water. With the mashed potatoes mixed in, it was plenty creamy. I also used spicy italian turkey sausages sliced up instead of ground sausage. Great recipe though! Read More
(13)
Rating: 4 stars
10/27/2007
Not garlicky - and I automatically doubled the garlic (spanish roja) - so maybe some of the garlic flavor comes from the sausage, which I omitted to make this kosher dairy. To make up for the lost sausage flavor we added tobasco sauce (splashes in individual bowls based on who wanted how mild, so I can't give you an amount) and that added a bisque-y kick that made this very good. Read More
(12)
Rating: 5 stars
11/21/2008
Absolutely incredible recipe. I've been known substitute a little of the milk for heavy cream on particularly cold winter nights. Allow a little extra time for the soup to thicken properly at high altitudes. Read More
(12)