It has been so cold here in North Carolina. We aren’t used to this kind of weather. This Sausage Potato Soup will warm you right up! I first created this recipe a few years ago when my mom was visiting. We had gone to the farmers market and picked up some sausage and mushrooms from a few of my favorite farmers at the market and I made this recipe that night. My mom still requests it to this day when she comes to visit so I thought I would share with you all. I hope you love it too!
What You’ll Need
- Sausage
- Shitake Mushrooms
- Potatoes
- Onions
- Celery
- Carrots
- Herbs/Seasoning
- Bone Broth
How to Make this Sausage Potato Soup
Start by cooking the sausage in a large soup pot. Once the sausage is browned, remove with a slotted spoon and drain on a paper towel lined plate.
Add the mushrooms to the remaining sausage drippings and cook through. Remove the mushrooms and put on top of the sausage plate.
While the sausage and mushrooms are cooking, dice the onion, carrots, celery and cut up the potatoes into bite size pieces. I use the small creamer potatoes and just quarter them.
After removing the mushrooms, add in the onions and cook for 5 minutes, stirring often. Add the potatoes and carrots to the onions and cook another 5 minutes, stirring often. Add in the celery and poultry seasoning. We all have leftover poultry seasoning after the holidays and this is a great way to use it up. It pairs great with this soup!
Add 1 cup water to the pot, cover and cook on low for 15 minutes or until the potatoes are tender. Add in the mustard and bone brother and cook for another 30 minutes, covered on low. I use Kettle and Fire’s Mushroom Bone Broth. You can get it at the grocery store or at a discount on Thrive Market. If you have never tried Thrive Market, I highly recommend it. I’ve been buying my pantry staples from Thrive for 9 years now. It’s a great way to save on groceries! If you would like to get 40% of your first purchase from Thrive Market, click HERE.
Ladle out the soup into a bowl and top with fresh dill. Dill is one of my favorite herbs and pairs so nicely with the potatoes and mustard in this soup. Dill is also full of vitamins, minerals and flavonoids which have been shown to support heart health.
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Sausage Potato Soup
Ingredients
- 1 lb Sausage
- 1 lb Shitake Mushrooms
- 1 Yellow Onion Diced
- 1 lb Potatoes
- 3 large Carrots Diced
- 3 stalks Celery Diced
- 1 tsp Poultry Seasoning
- 1 cup Water
- 1 T Spicy Brown Mustard
- 2 cups Bone Broth
Instructions
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In a large soup pot, brown the sausage
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Remove the cooked sausage and drain on a paper towel
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Add the mushrooms to the sausage drippings left in the pot and cook
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While the sausage and mushrooms are cooking, dice the onion, carrots and celery and chop the potatoes in bite size chunks
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Remove mushrooms and drain with the sausage
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Add onion to the soup pot and cook for 3 minutes, stirring often
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Add in the carrots and potatoes and cook for another 5 minutes, stirring often
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Add in the celery and poultry seasoning and stir
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Add in 1 cup water and let simmer until the potatoes are tender
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Add the mustard and bone broth and let simmer, covered on low heat for another 30 minutes
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I serve this topped with fresh dill as a garnish
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