Potato and Sausage Soup Revisited

The Revision is mostly in the peppers and process.


  • 2 tablespoons olive oil
  • 1 1/2 to 2 cups chopped onion
  • 1 cup chopped celery
  • 2 large carrots, peeled, chopped
  • 2 large Serrano peppers, minced
  • 1 Habenero (Scotch Bonnet) peppers, minced
  • 1 large red bell pepper
  • Sweet Italian sausage, about 1 pound
  • 4-6 clove garlic, minced
  • 2 1/2 cups vegetable broth (see note)
  • 5 to 6 cups new potatoes chopped in 1-2 inch pc
  • 1 cup heavy cream
  • 3 tablespoons instant potatoes for thickening only
  • 1 cup or whole milk, more if needed to thin
  • salt and pepper, to taste
  • sliced green onions
  • shredded Pepper Jack blend

Add oil to a large Dutch Oven over medium-low heat.
Brown sausage until cooked, remove from pot.
There will be black/brownish crusty stuff at the bottom, do not remove!
Add onion, celery, carrots.
Cook, stirring frequently, until onions are tender, about 5 minutes.
The moisture from the vegetables will ‘deglaze’ the ‘goodies’ stuck to the pot.
Add the garlic and peppers then cook for about 1 minute longer.
Add potatoes, sausage, vegetable broth (just enough to cover contents) – cover and cook over low heat for about 25 minutes, until potatoes are tender.
Tip – Do Not let it come to a boil…
Add room temperature cream.
Taste and add salt and pepper, as desired.
Let simmer for another 25 minutes.
Mash slightly to thicken or add more milk if too thick.

Variant spices would be thyme, rosemary even cumin.

Serve garnished with sliced green onions and a little shredded cheese.


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