When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.

Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
4
Yield:
4 large bowls
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.

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  • Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.

  • Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.

  • Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.

  • Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

Chef's Notes:

Olive oil can be used for butter, apple cider vinegar or white wine vinegar can be used for white vinegar, and any paprika can be used in place of Hungarian paprika.

If you can't find Hungarian sausage, use Polish sausage or any other smoked sausage. Use chives, parsley, or dill to garnish the soup instead of green onions, if preferred.

Cut your potatoes into any size you want but pieces should be uniform and small enough to fit on a soup spoon.

Nutrition Facts

512 calories; protein 17.4g; carbohydrates 45.6g; fat 29.4g; cholesterol 72.1mg; sodium 2709.8mg. Full Nutrition
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Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/23/2020
Absolutely delicious! Comfort food for a Covid- Night In. Read More
(4)
68 Ratings
  • 5 star values: 63
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/23/2020
Absolutely delicious! Comfort food for a Covid- Night In. Read More
(4)
Rating: 5 stars
03/22/2020
Thank you Chef John. This soup is amazing!!!!! Its great comfort food especially with the crusty bread. I will be making this again, and for years to come. Read More
(4)
Rating: 5 stars
03/23/2020
Delicious and satisfying. We absolutely loved this. We will be making it again. Read More
(1)
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Rating: 5 stars
03/23/2020
Made it exactly as stated, although I’m not sure where my paprika originated from. Amazing soup; even my picky teenagers loved it. Great recipe!!! Read More
(1)
Rating: 5 stars
03/22/2020
Very tasty soup! Really enjoyed it. Just what we needed. I used Spanish Chorizo sausage because there wasn't a lot of variety of sausage at the store. This is going to be one of my go to soup recipes from now on. Read More
(1)
Rating: 4 stars
03/22/2020
Worked well as written, though I did add a couple drops of Habanero Tabasco at the end to give it a little more backburn. Will make it again! Read More
(1)
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Rating: 5 stars
03/25/2020
Absolutely amazing! I followed the directions to a T and it was incredible! Read More
(1)
Rating: 5 stars
03/23/2020
Delicious. I skipped the bay leaf, black pepper and flour because I forgot them - I did not miss anything in the taste of the final product because of this. I used a whole cabbage since I had an old one in the fridge that I wanted to use up. I substituted apple cider vinegar for plain distilled vinegar, and andouille sausage for Hungarian sausage since it was all I had on hand. I added Hungarian Peppers since I had some in the fridge. I also eyeballed everything from memory because my internet wasn’t working at the time so I couldn’t pull the recipe up. Inspite of all that, it was absolutely delicious! The vinegar at the end and the sour cream garnish really add something remarkable to this dish - do not skip them. Thank you Chef John for a delicious and foolproof recipe! Read More
(1)
Rating: 5 stars
03/25/2020
This is the most amazing soup! It's even better the next day, and is fairly easy to make. Thank you for the wonderful recipes ! Read More
(1)
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