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.
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
Instructions for Making This Recipe
As I always suggest, first gather your ingredients so that they are at your fingertips. 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. Shred the mozzarella cheese.In a large pot or Dutch oven, brown the sausage.
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!
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.
When the potatoes are tender, add in 1 cup of milk and cook until hot.In a small bowl, whisk together the sour cream, flour, parsley, salt, 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.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.
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 bread bowls. (Recipe soon to come!)
This recipe will serve 6-8 people.
See more Soup Recipes Here.
Country Potato Soup
- 1 pound bulk pork sausage
- 1/2 medium 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
- 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. Cover and cook about 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, flour, parsley, salt, pepper, and the remaining milk.
- Stir into the soup, and cook until thickened. Turn off heat and add 1-2 cups of shredded mozzarella cheese. Serve with saltine crackers or a hard, crusty bread. Serves 6-8
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