Sausage Potato Chowder
Perfect for Fall, this hearty, creamy potato soup will be a great addition to your soup collection. It is filling, easy to make, and kid friendly. Try it this week!
This recipe is based on my mom’s clam chowder recipe. I have always been a fan of a good clam chowder but my husband does not like seafood. He will tolerate salmon sometimes. Clams are definitely a no-go for him. I loved this recipe growing up though, so I decided to adapt it.
It’s a great creamy potato soup base. Honestly, you can add which ever meat you prefer. It would be great with roasted chicken chunks. Or chopped crispy bacon. Or sliced steak. Doesn’t that sound good? Creamy steak and potato soup…that might be showing up on the blog in the future!
I mentioned this is a kid friendly recipe. I’m still working on getting my kids to eat a combination bite of soup with several things mixed together. But they are willing to eat each item separately. My kids love the sausage—they call it hot dogs. And they also like to pick out the potatoes and celery and eat them separately. Honestly, so long as they are eating it, I’m happy! This is great for my baby too, because everything is pretty soft and mashable for his little 2-tooth mouth.
This soup starts with about 3 lbs of potatoes. Below is what 3 lbs of small Idaho potatoes looks like. I typically peel any brown potatoes, but you don’t have to. I have also made it with red potatoes, but I don’t peel the red potatoes.
Thicken this soup with a milk and flour rue. I know traditional rues are butter and flour. It’s certainly tasty, but it also makes the soup feel really heavy on the stomach. I prefer the lighter milk rue.
Pair the meal with some fresh crispy vegetables and a slice of toast or a roll, and you have a hearty, healthy, warm-you-to-the-core soup dinner your family will love! It makes for great leftovers too. I actually think the soup tastes better on the second day!
2 cups of Sausage Potato Soup
1 slice of toasted bread with butter
1/3 cup carrots
½ cup Cucumbers
Recipe Used in this meal:
Sausage Potato Soup
Serving size: 2 cups
Servings per Recipe: 6-7
1 large onion (diced)
3 lbs potatoes (peeled, diced)
4 cups water
2 large stalks of celery (chopped)
14 oz smoked sausage (sliced in half circles)
1 quart of Half & Half
1/3 cup 2% milk
½ cup flour
1 tsp salt
1 tsp pepper
Scrub, peel and dice potatoes. Place in large soup pot. Add water just to cover the potatoes—about 4 cups. Add diced onion.
Bring to a boil on the stove top, and cook until tender, about 8-10 minutes. Do not drain!
Chop celery into small pieces. Add to the pot after the potatoes are tender. (This keeps the celery somewhat crunchy when the soup is finished.)
Slice the smoked sausage in circles, then cut in half. Brown in a skillet on the stove top. Add to boiled potatoes in the large soup pot.
In a medium saucepan, pour half & half. Bring to a boil over medium-high heat stirring constantly.
Prepare the milk rue—pour 1/3 cup milk into a liquid measuring cup. Add ½ cup of flour, whisk briskly with fork until well blended and mostly smooth. Stir into boiling half & half. Return to a boil for 1-2 minutes. Add salt and pepper. Stir to combine.
Add thickened half & half to the soup pot. Stir to combine. Serve warm.
Nutrition Facts Label for Entire Meal:
Nutrition Facts Label for Sausage Potato Chowder: