Country Potato Soup
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(Post updated with new pictures on 10/22/21)
This Country Potato Soup is a perfect choice when you want something warm and creamy. Great for a cool autumn or spring evening.
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!
Ingredients Needed to Make Country Potato Soup
- 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
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.
Once the sausage has browned, add the minced onion and shredded carrots. Cook over medium heat until tender.
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.
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.
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 with saltine crackers or a hard, crusty bread, such as my Tangy Sourdough Bread. 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.
Country Potato Soup
- 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
- 2 tablespoons 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
- Prepare ingredients. Mince the onion. Peel and shred the carrots. Leaving skins on, dice the potatoes. Shred the mozzarella cheese.
- In a large pot or Dutch oven, brown the sausage.
- Add onion and carrots. Cook over medium heat until tender.
- Add potatoes and pour in 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 milk and cook until hot.
- In a small bowl, whisk together the sour cream, all-purpose flour, dried parsley, kosher salt, freshly ground black pepper, and the remaining 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