Monday, October 5, 2009

Sausage & Potato Soup

This is one of those soups that warms the soul from the inside out.  My family and I have different variations of this soup, and none of them are wrong or right, so this is my version!

6 sausage links--3 sweet, 3 spicy
3 idaho potatoes, peeled and diced
2 large carrots, peeled and diced
2 stalks celery, chopped
1 large onion
3 cloves garlic, diced
3 sprigs fresh thyme
1 sprig fresh parsley
1 bay leaf
2 cartons chicken stock
3 peppercorns
1/4 tsp. red pepper flake
1/2 c. white wine
1 sliver of parmesan cheese rind
salt, pepper to taste
parmesan cheese for serving

Drizzle the bottom of a heavy soup pan with EVOO, remove sausage from casing and saute and break apart sausage .  Add potatoes and saute for 5minutes more.  Add pepper flake, sprigs of fresh herbs, bay leaf, and peppercorns.  Add rest of vegetables and saute for about 3 minutes.  Deglaze the pan with white wine.

Let the wine reduce by 1/4.  Add the stock and parmesan cheese rind and let soup come to a boil.  Once soup comes to a boil, cover and reduce soup to a simmer and let simmer for about 1 hour.  Remove herb stems and  taste for seasoning.  Adjust as neccessary. 

Serve with grated parmesan and cheese bread.  

*You can add heavy cream at the last minute for a creamier consistency, I've also added kale in the last few minutes as well.  This soup is great for whatever you have on hand.* 


  1. This is one of the best soups, my tummy has ever tasted..... I add a little cheese to mine! With jalapeno corn bread,and salad it's a perfect winter meal. So good! Keep on sharing.....

  2. YUM! That's the secret to cooking...Improvise! I'm so glad you like it!