Chunky Cream of Potato Soup

Chunky Cream of Potato Soup
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 287.6
  • Total Fat: 14.0 g
  • Cholesterol: 31.5 mg
  • Sodium: 454.3 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 4.5 g
  • Protein: 8.0 g

View full nutritional breakdown of Chunky Cream of Potato Soup calories by ingredient


Introduction

This delicious soup has a ton of veggies in it and is easy to make. Feel free to change up the veggies with what you have handy. Really good on cold days with fresh warm bread! This delicious soup has a ton of veggies in it and is easy to make. Feel free to change up the veggies with what you have handy. Really good on cold days with fresh warm bread!
Number of Servings: 12

Ingredients

    8 medium (2-1/4" to 3-1/4" dia.) Potato, raw
    1.5 cup, cubes Sweet potato
    1 cup, diced Celery, raw
    .75 cup Bok Choy, raw-shreaded
    .5 cup, chopped Carrots, raw
    1 cup, chopped Onions, raw
    1.5 cup Spinach, fresh
    16 oz Eckrich - Smoked Sausage(pork,turkey,beef)
    1 serving Better than Bullion,Chicken (1 tspn) (by FITNFBLS)
    3 cup (8 fl oz) Water, tap
    4 fl oz Milk, canned, evaporated
    2 tbsp Butter, salted
    3 1tsp Olive Oil

Tips

You can freeze this soup in a gallon plastic bag for later!


Directions

Chop up all veggies and the sausage. Saute in the olive oil in a LARGE soup pot just long enough for them to begin to break down. Add the water and any spices you'd like. I use red pepper flakes and garlic powder. Take it easy on the salt since the sausage has plenty in it. Cover and let simmer until the potatoes are soft but not mushy, about 15 minutes. Remove lid and add the butter and evap. milk. For chunky soup, blend with an immersion blender for just a second or two. For creamier soup, blend until the soup is the consistency you like. If you don't have an immersion blender, start with about a cup in a blender (CAREFUL - This is HOT!), and blend until you're happy with the consistency. Enjoy! This soup is great the second day and freezes really well! If you'd like it a little thicker, add about 2 tsp corn starch to 1/2 cup water. Blend well! SLOWLY add to the soup, stirring constantly. You may not need the whole mixture; just use what you need to reach the consistency you want.

Serving Size: makes about 12 3/4 cup servings.