- Dish type
- Vegetable soup
- Root vegetable soup
- Potato soup
This thick, creamy and cheesy soup has tonnes of flavour. It's the perfect soup to enjoy during the cold winter months.
69 people made this
- 1 onion, chopped
- 50g margarine
- 825ml chicken stock
- 6 potatoes, peeled and cubed
- 450g smoked sausage
- 450g processed cheese, such as Kraft singles, unwrapped and chopped
- 700ml evaporated milk
- ground black pepper to taste
- 1 tablespoon cornflour
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Saute the onions in margarine in a large pan.
- Add the chicken stock and the cubed potatoes. Slice the smoked sausage into bite size pieces and add to the soup. Simmer over medium heat until the potatoes are soft.
- Using a potato masher, lightly mash the potato mixture to break up the cubes a little bit, but not mashing as completely as you would for mashed potatoes.
- Add the chopped cheese and stir until melted. Stir in the evaporated milk. Season with black pepper. The soup should be pretty thick, but you can thicken it further with a paste of cornflour and water. Use about 1 tablespoon of cornflour at a time and add it to the soup until you have reached the desired thickness.
Reviews & ratingsAverage global rating:(74)
Reviews in English (62)
I almost didn't write a review for this one because I didn't follow the recipe exactly. I was really happy with the results so I decided to share what I did. With the onion, I added some finely chopped carrots & celery. It adds a little more flavor and a few vitamins. Plus kids hardly notice they are eating a few extra veggies. I cooked the veggies, potatos, and sausage on the stove in just one can of chicken broth. After I mashed the potatos a little, I transfered everything to my crockpot, added one can of evaporated milk and the velveeta cheese. It was easy to let it all blend together in the crock pot and I didn't have to watch it. We left and when we returned, it was nice & thick and just needed to be stirred a little. I used only one can each of the broth & milk instead of two. To make it a little thinner, I might add a little 2% or a little more broth next time. Like other reviewers, I cut way back on the butter used to saute the veggies. I think a couple of tablespoons is sufficient. I also used a little less sausage and chopped it smaller than bite sized in order to appeal more to the younger members of the family. This one is definitely a keeper with these modifications for my house. I love any recipe that allows me to have the crockpot do the cooking while I'm away.-15 Nov 2004
With modifications, this is a very good soup, especially on cold nights. I added some garlic (2-3 cloves) to the onions while I sauteed them in the butter. I also added bits of smoked sausage BEFORE I added the stock. Gave the soup more smoky, hearty flavor. I also added a pinch cayenne (red pepper flakes or Tabasco would be good too). Finally, I used 5 large baking potatoes and only 1 can of evaporated milk. It made a ton of soup, and my picky boyfriend ate 2 heaping bowls!-13 Feb 2006
This is my all-time favorite potato soup recipe! I've been using it for a few years, but I did make some changes. I use dehydrated onion and leave out the margarine completely. I also use beef broth instead of chicken (I've made it both ways and we like the beef best). I know it would be less fat using turkey sausage, but the beef tastes so much better. :oP I normally slice and cook the sausage separately and drain it well to remove quite a bit of fat before adding to the soup. Make some homemade bread with this, and you've got a stick-to-your-ribs meal that is true comfort food on a cold winter's day. :o) Thanks so much!-17 Oct 2007
- 3 cups potatoes, peeled, boiled and cut in cubes
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 Velveeta cheese, cubed
- 1/2 cup sharp Cheddar cheese
- 1 # skinless smoked sausage
- 1/8 teaspoon paprika
Preparation time 10mins
Cooking time 60mins
Ingredients in Smoked Sausage Soup
- Smoked sausage
- Bell peppers
- Beef broth
- Canned tomatoes
- Cream cheese
- Cheddar cheese
Sausage and Pierogi Soup
I never tried pierogies until I met my Canadian husband in college. Needless to say, they are now a staple in our families diet, and this Sausage and Pierogi Soup is our favorite new way to enjoy them!
If you’ve never tried perogies, imagine a dumpling filled with cheese and mashed potatoes. You can see why they’d be so delicious in this hearty, creamy soup.
The sliced smoked sausage is the perfect addition to this soup, and the spinach is a great way to sneak in some vegetables. If you prefer, kale works great in place of the spinach.
With a garnish of crisp bacon bits and a chopped green onions, this soup is a crowd-pleasing meal that’s perfect for a cold day.
This recipe calls for mini perogies, which I found at my local Kroger chain. I didn’t have much luck finding them anywhere else, so I was so happy Kroger came through for me! I used the Mrs. T’s brand.
If you can’t find mini perogies, don’t fear! You can definitely use full-size perogies in this recipe. You’ll just need to cut them in half with the side of your spoon as you eat them. But the soup will taste exactly the same.
I had an inkling this recipe would be well received by my pierogi loving husband and boys, and I was 100 percent correct. They all loved it and came back for seconds.
I’m so glad my future husband introduced me to pierogies all those years ago. This hearty, filling soup is definitely a meal we’ll be enjoying over and over again!
Cut sausage in half, lengthwise and then chop into ½ inch half moon cuts. Cook in a saute pan for about 15 minutes turning frequently, until slightly brown.
Meanwhile, put cooked and diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
Mix butter, flour, milk, salt, pepper and Velveeta cheese in a saucepan over medium heat until warm, melted and smooth. Use a whisk and stir constantly.
Pour white cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top and then sprinkle paprika evenly over the top.
Bake in preheated 350°F. oven for 35-45 minutes, until golden brown on top.
Smoked Sausage And Potato Soup – Perfect Weeknight Recipe Made With Eckrich Sausage
Is there anything better than a warm bowl of soup on a chilly night?
This time of year, I make soups, stews and chilis at least once or twice each week. They are the ultimate in comfort food and are typically quick and easy to throw together. You really can’t beat the taste or the convenience!
One of the most requested soups at my house is my Smoked Sausage And Potato Soup. It is rich, hearty and absolutely delicious but still super easy to make…win/win! While this isn’t a one pot wonder…it’s pretty darn close. I think you’ll still be pleased at how quick and easy the recipe is to make.
First you want to grab your Eckrich Smoked Sausage and cut each sausage in half. Place the sausage on a sheet pan and toss it in the oven. There’s no need to tend to the sausage, it will cook up and the bottom start to caramelize and delicious.
While you sausage cooks, place all your veggies and broth in the pot and bring them to a boil. You’ll have a few minute to kill while the sausage and veggies cook. That’s usually when I clean up the mess that I made prepping and cutting the veggies. I figure if I knock it out now, it’s less to deal with after dinner!
Next you want to make the roux. It’s really just a fancy way of saying the mixture that will thicken the soup and make it rich and creamy. Knock out this part while you wait for the veggies to cook.
Once the roux is done it goes into your pot with the veggies and you’ll see that your thin soup is now thick and super creamy.
The final step is to cut the cooked Eckrich Sausage into bite size pieces and toss it in your soup. Season the soup with salt and pepper to taste and then ladle it up into bowls!
The soup is quick, easy and delicious as is. But you can top with a little cheese and green onion if you’d like.
My guys go crazy for this soup so I generally never have leftovers. I suggest grabbing a couple of packs of sausage so you’ll have enough to make two batches! You won’t regret it—promise!
Eckrich Smoked Sausage is Naturally Hardwood Smoked and crafted with just the right blend of spices for a truly rich, savory taste. Try it in my soup, on the grill, in a favorite casserole or use it to give a delicious zing to mac n’ cheese. You really can’t go wrong no matter how you use it.
Give it a try in my Smoked Sausage And Potato Soup and come back let me know what you think.
- In a slow cooker, mix together potatoes, soup, onion, and cheese. Add the sausage and stir in the milk and broth.
- Cook 6 hours on low. Whisk together water and flour till smooth and pour into the soup. Cover and cook an additional 20 minutes to allow the soup to thicken slightly.
- Serve hot and with crackers.
If you&rsquove tried my Slow Cooker Cheesy Potato and Smoked Sausage Soup or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
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Cheesy Smoked Sausage Skillet
This easy weeknight meal is one that your entire family will love!
Cheesy Smoked Sausage Skillet…a delicious dinner is ready in just 30 minutes!
We created this incredible Cheesy Smoked Sausage Skillet as part of a sponsored post for Hillshire Farm and Ahold USA. All opinions are 100% mine. #SausageSoSimple
Growing up in a big Polish family, kielbasa and other smoked sausages were a frequent (and favorite) part of many family meals! Kielbasa is ‘in my blood’ – and today – it takes just one bite and I’m happily reminded of my childhood dinners.
So I am incredibly excited to partner today with Hillshire Farm and Ahold USA to share this easy-to-prepare, delicious Cheesy Smoked Sausage Skillet recipe with all of you as part of their Smoked Sausage #SausageSoSimple program!
Hillshire Farm is our go-to brand anytime we buy smoked sausage and kielbasa. And all Ahold USA Supermarkets (including Stop & Shop, Giant and Martin’s grocery stores) carry all of the brands I trust in a friendly, convenient atmosphere. I shop there because I know I will find all of the ingredients I need to prepare quick meals that my family loves.
Our recipe today uses Hillshire Farm Beef Polska Kielbasa – but any of Hillshire Farm’s other delicious smoked sausage products would be great in this Cheesy Smoked Sausage Skillet. Simply sauté diced russet potatoes, onions, and green bell pepper in a skillet – then add in your favorite sliced Hillshire Farm Smoked Sausage. Finally, pour a simple and cheesy sauce over the top – and dinner is ready!
Hillshire Farm Smoked Sausage is pre-seasoned, so even if you haven’t cooked with smoked sausage before, it adds quick, foolproof flavor to any recipe.
This Cheesy Smoked Sausage Skillet is pure comfort food with fantastic flavor. And – even better – it only takes about 30 minutes to get a delicious and filling dinner on the table for your family!
Creamy Potato and Leek Soup with Smoked Sausage
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Wonderfully creamy potato and leek soup with a delicate texture, topped with pan-seared smoked sausage.
There are times when you want a thick, chunky soup. Other times you crave something smooth that you can just sip…and sigh. This incredibly creamy soup is sure to be a quick favorite and a great change of pace.
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To Make this Creamy Potato and Leek Soup you will need:
- russet potatoes
- ghee, butter or coconut oil
- chicken broth
- salt & pepper
- smoked sausage
- Dutch oven
- immersion blender
- slotted spoon
- dish lined with paper towels
- colander and bowl of cold water
- knife and cutting board
To begin, you will need to dice and wash your leeks.
How to Wash Leeks
When you prepare most vegetables, you wash them and then you dice, chop or otherwise cut them into your desired shapes and sizes. Leeks are very much the opposite.
You see, leeks like to grow in sandy soil, and as they come up out of the soil, the leaves capture sand in between the folds. Those grains of dirty sand work their way down inside the leek. So the only way to get the dirt out, is to open up the leek.
Start by removing the root end from the leek, and the dice the white and pale green part of the leek into your desired size.
Take those pieces of leek and place them in a colander.
Place the colander in a large bowl of cold water.
Use your hands to separate all of the layers and “swirl” the leeks around in the water. This allows the dirt and debris to fall through the colander and down into the bowl.
Lift the colander from the bowl and let the leeks drain. Use as needed for your recipe.
How to make this Potato & Leek Soup:
Place the ghee and leeks in a Dutch oven and cook over low heat until the leeks are soft, but not browned. About 5-10 minutes.
Add all of the remaining ingredients, except the smoked sausage.
Bring it all to a boil, reduce the heat and simmer it until the potatoes are soft – about 20-25 minutes.
While the soup cooks, saute your sliced smoked sausage in a skillet until it is nicely browned on both sides. Transfer the sausage to a dish that is lined with paper towels. Set it aside for a moment.
When the soup is finished cooking, use an immersion blender to puree the soup until it is smooth. If you do not own an immersion blender, you can puree the soup in batches, in a traditional blender.
Serve your soup, topped with some of the smoked sausage.
Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts!