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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 206.4
  • Total Fat: 7.9 g
  • Cholesterol: 5.4 mg
  • Sodium: 174.8 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 9.3 g

View full nutritional breakdown of Homemade Sausage Potato Soup calories by ingredient
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Homemade Sausage Potato Soup

Submitted by: EM4488


Saved from :
Nutritional info includes homemade chicken broth and 1 pound of ground sausage (rather than 1/2).

Makes 18 cups (1 serving = 1 cup).
Saved from :
Nutritional info includes homemade chicken broth and 1 pound of ground sausage (rather than 1/2).

Makes 18 cups (1 serving = 1 cup).

Number of Servings: 18



    1/2 pound of ground sausage

    6-8 potatoes

    2 cups of frozen corn

    3 can of chicken broth, or even better, make your own

    1 stalk celery

    3 large carrots

    1 clove garlic, pressed or minced

    1/2 tsp onion powder

    1/2 tsp salt

    1/4 tsp pepper

    1 & 1/2 cups of milk

    2/3 cup shredded cheddar cheese



In a large pot brown the sausage, breaking it up as it cooks. While the sausage is cooking, peel and dice the potatoes and carrots and dice the celery. Remember that the smaller the dicing, the faster it will cook, so if you are pressed for time, cut up the veggies smaller and it won't have to boil for as long. Drain the sausage and set aside for later.

In the same pan combine the chicken broth, potatoes, celery, carrots and seasonings. Bring to a boil. Reduce the heat, cover and simmer until the vegetables are tender - 20 minutes or so. At this point, I add the corn. I find it gets a little mushy if I add it with the other veggies. Then I add the milk, cheese and sausage. I use powdered milk when I cook, so in place of 1 & 1/2 cups of milk, I add about 1/3 of a cup of powdered milk and 1 & 1/2 cups of water. It mixes up fine while the dish is finishing up. Cook and stir over low heat until the cheese is melted and the soup is heated through.

This soup is great with corn muffins. It is very filling and easy to make. It is also very frugal, which I love. The price of the ingredients, bought on sale, is as follows - sausage $1, potatoes $.50, carrots $.15, celery $.10, chicken broth $1 for the cans, or free if homemade, corn $.89, cheese $1, milk $.25, seasonings are pretty minimal. Total cost of this soup is $4.89 with store bought chicken broth and $3.89 with homemade chicken broth. Add the muffins and the total cost of the dinner is under $ 5.00 or $6.00. This feeds my family of 6 a big dinner with lots of leftovers for my husband's lunches.

This recipe can be adapted, which I always love in recipes. You can easily substitute vegetable broth for the chicken broth and leave out the sausage for a great vegetarian dish. You can also increase the amount of vegetables to feed a crowd. Don't forget to increase the liquids as well though. Either compensate with the broth or the milk to keep the flavor. If you want a dairy free alternative, just leave out the cheese and add rice milk instead of cows milk. Original flavored rice milk does not taste any different from cows milk and I use it all the time in recipes. The only thing is it increases the cost of the recipe, so keep that in mind.

Homemade soups are a great way to stretch your grocery dollars and the food in your cupboard. Sausage Potato Soup is a favorite at my house and I hope it becomes a favorite at yours too.

Number of Servings: 18

Recipe submitted by SparkPeople user EM4488.

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