Potato and Smoked Sausage Soup

Bowl of potato soup with cheese on top and crusty bread on a tray.

Potato and Smoked Sausage Soup

Are you ready for another soup.  Since it’s February it time for a new Soup of the Month!  This month I am showcasing Potato and Smoked Sausage Soup.  Since it’s still the winter season, soup is a great option for cold nights.

The seasonal produce has not changed much since January.  We are still looking at Broccoli, Cauliflower, Brussels Sprouts, leeks and potatoes. Many people do not enjoy broccoli and brussels sprouts.  They contain potent phytochemicals that give them a bitter taste.  But it is exactly those substances that make them so very healthy for us.  You can try to minimize the bitter taste in brussels sprouts and broccoli by roasting or sauteing them.

We are not using those vegetables for this soup however.  We are instead focusing on the lowly potato.  Potatoes have been villainized in recent years.  Mainly due to their position on the glycemic index.  The glycemic index ranks how quickly a carbohydrate is digested and absorbed.  Potatoes do rank at the high end of this index, but if you consume them with protein rich foods and a little fat, it can reduce the rapid absorption.  By boiling the potatoes we can also lower how rapidly the carbohydrate is absorbed.

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This soup also uses smoked turkey sausage to make it a little lower in fat.  You could use regular beef sausage or kielbasa instead, if you chose to.  The sausage adds a nice flavor and some chunky texture to the soup.

A bowl of soup with cheese on top, a loaf of bread and spoon on a table.

February’s Soup of the Month…

Potato and Smoked Sausage Soup

This lower fat version uses smoked turkey sausage rather than regular smoked sausage.  It is thick with chunky potatoes, meat and celery.

Course: Soup
  • 1 tbsp olive oil
  • 1/2 medium onion, chopped
  • 3 stalks celery, chopped
  • 1/2 pkg Turkey Smoked Sausage, diced
  • 6 large potatoes, peeled and diced (or use 8 medium size)
  • 6 cups chicken or vegetable broth
  • 1/2 cup cheddar cheese grated
  • 1/2 tsp black pepper
  1. Saute the onion in olive oil 2-3 minutes.  Add celery and continue to saute for a few more minutes.

  2. Add the sausage and saute until the vegetables are tender and the meat is starting to brown.

  3. Add the diced potatoes, chicken broth and pepper.  Cover and bring to a boil.

  4. Reduce heat and simmer the potatoes until tender, about 30-40 minutes.

  5. If more moisture is needed, you can add extra broth or a small amount of milk.   

  6. Add in the grated cheese and stir while it melts.  Add additional salt and pepper to taste.  Serve with toppings such as additional grated cheese, chopped chives or green onions.

During the winter months isn’t it nice to sit around the fire with a large bowl of soup!  Add in a side or two to boost your nutritional intake and make a complete meal.

Here are my favorite sides to serve with your soup:

I hope that you enjoy this pot of soup.  It is definitely quick and easy to make and tastes great.  But it is also filling and can satisfy your whole family.

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  1. Hi Janie,
    If I add the veggies you have listed to the soup, do I need to change anything else in the recipe?
    thanks, Sue

    1. Author

      Hi Sue,
      Do you mean if you add in broccoli, cauliflower or brussels sprouts? You can certainly add in additional veggies to boost the nutritional value. I would wait and add them in the last 10 minutes so they don’t become too mushy. All of the other ingredients would stay the same. However, you could add a bit more broth, milk or even water as it cooks is it needs to be thinned down a bit.

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