Recipe for Country Potato Soup

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This Country Potato Soup is a perfect choice when you want something warm and creamy. Great for a cool autumn or spring evening.

Potato Soup - Sausage, Potatoes, Carrots, Onions

(Post updated with new pictures on 10/12/23.)

I love making this soup during the week or even on a Sunday evening. It’s easy to prepare, and so satisfying when you just want a nice bit of comfort food.

Ground pork sausage, onions, carrots, potatoes, all cooked up in a light chicken broth and then thickened with milk and sour cream. Add in some shredded mozzarella cheese and sit back and say, oh my!

 

More Creamy Potato Soup Recipes

 

Ingredients for Country Potato Soup

(See the full recipe at the bottom of this post.)

  • bulk pork sausage
  • sweet onion
  • large carrot
  • Russet potatoes
  • chicken broth
  • whole milk
  • chive sour cream
  • all-purpose flour
  • dried parsley
  • kosher salt
  • freshly ground black pepper
  • Mozzarella cheese

 

A Note about Sausage

When shopping for ground sausage, I always look for the lowest fat option I can find. I like Oldham’s Country Sausage, which has 16 grams of fat. There’s also a William’s Country Sausage that boasts a mere 11 grams, if you can find it. With either of these brands, you don’t sacrifice any flavor, and it’s not necessary to drain the fat after cooking. A real plus!

 

Instructions for Making This Recipe

Ingredients for this Soup

As I always suggest, first gather your ingredients so that they are at your fingertips.

 

Prepare the Ingredients

Prepare the vegetables and cheese and place in prep bowls or plates for use as needed. Mince the onion. Peel and shred the carrots. Leaving skins on, dice the potatoes.

I always like to leave skin on potatoes for most of my recipes as it adds extra nutrition, texture, and taste! 

Shred the mozzarella cheese.

 

Make the Soup

In a large soup pot or Dutch oven, brown the sausage.

Adding Carrots and Onions to the Browned Sausage

Once the sausage has browned, add the minced onion and shredded carrots. Cook over medium heat until tender.

Add Potatoes, Broth, and Seasonings to the Soup

Add potatoes and pour in chicken broth. Cover and cook about 20 minutes at a low boil.

I rarely buy chicken broth, but I will sometimes store homemade broth in the my freezer. If you don’t have any chicken broth in the pantry or freezer, you may use chicken bouillon cubes. 3 cups of water + 3 cubes chicken bouillon. 

When the potatoes are tender, add in 1 cup of whole milk and cook until hot. If I’m really feeling indulgent, I’ll sometimes substitute half and half cream for the whole milk.

Mixing the Thickening Agent - Milk, Sour Cream, and Flour

In a small bowl, whisk together the sour cream, flour, parsley, kosher salt, freshly ground black pepper, and the remaining milk.

If you’re unable to find sour cream with chives, you can use regular sour cream and add 1 tablespoon of dried chopped chives and 1 teaspoon of powdered garlic. 

Mashing Potatoes in the Soup

Stir the sour cream mixture into the soup, and cook until thickened, stirring constantly. This past year, I started mashed the potatoes at the end of the cooking process to change the texture of the soup. I really like it this way. Simply use a potato masher until you have the desired consistency.

Remove from heat and add 1-2 cups of shredded mozzarella cheese. We like to add the cheese to the individual bowls of soup, but you can do it either way. If desired, garnish with chopped chives.

Serve Country Potato Soup with Bierocks

Serve with saltine crackers or a hard, crusty bread, such as my Tangy Sourdough Bread, or even with Bierocks with Sausage and Cabbage.

 

Featured Image - Recipe for Sourdough Bread Bowls

I’ve even made individual bread bowls out of the Tangy Sourdough Bread, which turned out amazing. And this potato soup is a perfect fit for such bowls. See my Recipe for Bread Bowls Here.

This recipe will serve 6-8 people.

See more Soup Recipes Here.

 

Recipe for Country Potato Soup

Country Potato Soup

Here's a delicious recipe when you want something warm and creamy. Great for cool, autumn or spring evenings. Enjoy!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serving Size 8

Ingredients 

  • 1 pound bulk pork sausage
  • 1/2 medium sweet onion (minced)
  • 1 large carrot (shredded)
  • 4 cups Russet potatoes (diced)
  • 3 cups chicken broth
  • 2 cups whole milk
  • 1 cup chive sour cream
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup Mozzarella cheese to garnish
  • 1 tablespoon chopped chives (to garnish)

Instructions

  • Gather the ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Mince the onion. Peel and shred the carrots.
  • Leaving skins on, dice the potatoes.
  • Shred the mozzarella cheese.
  • If needed, prepare the broth by adding 3 chicken bouillon cubes to 3 cups boiling water.

Make the Soup

  • In a large pot or Dutch oven, brown the sausage.
  • Add minced onion and shredded carrots. Cook over medium heat until tender.
  • Add diced potatoes and pour in the chicken broth. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes at a low boil.
  • When the potatoes are tender, add 1 cup whole milk and cook until hot.

Prepare the Thickening Agent

  • In a small bowl, whisk together the sour cream, all-purpose flour, dried parsley, kosher salt, freshly ground black pepper, and the remaining whole milk.
  • Stir into the soup, and cook until thickened. Using a potato masher, mash the potatoes until you have the desired consistency.
  • Turn off heat and add 1-2 cups of shredded mozzarella cheese. If desired, garnish with chopped chives. Serve with saltine crackers or a hard, crusty bread. Serves 6-8

Nutrition

Calories: 363kcal | Carbohydrates: 21g | Protein: 15g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1077mg | Potassium: 693mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1875IU | Vitamin C: 12mg | Calcium: 162mg | Iron: 2mg

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2 Comments

  1. I love potato soup Deb! This one sounds delicious. I can't wait for colder weather so I can start making yummy soups again 🙂 Thanks for posting such wonderful recipes.

    1. Thanks, Rhonda! I know what you mean about the cooler weather. It's been warm here this week, so I'm back to grilling. It's supposed to be near freezing this weekend though. Yay!