Hearty Garlic Potato Soup


'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.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
12 servings


  • 8 medium potatoes, peeled and cut into 1/2-inch cubes

  • 1 large carrot, peeled and chopped

  • 2 garlic cloves, peeled

  • ½ pound bulk Italian sausage

  • 1 small onion, chopped

  • ¼ cup butter or margarine

  • ¼ cup all-purpose flour

  • 8 cups milk

  • 2 teaspoons minced fresh parsley

  • 1 ½ teaspoons salt

  • 1 teaspoon chicken bouillon granules

  • ½ teaspoon seasoned salt

  • ¼ teaspoon pepper


  1. 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.

  2. 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.

  3. 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.