The cool crisp weather calls for a change in menu to comforting meals. Sausage potato soup is hearty and filling. The sausage, potatoes, and bell peppers work so well together and make a perfect addition to your fall recipe rotation. Come into my kitchen with me and let’s make Dar’s potato soup.
This post contains affiliate links. I may earn a commission should you chose to sign up for a program or make a purchase using my link.
What You Need:
Chicken Stock: Homemade always gives you the most flavor for your soup. If you don’t know where to start learn how to make homemade chicken stock.
Coconut oil: I use expeller pressed coconut oil so that we cannot taste the flavor in our food. I buy mine in bulk by the gallon.
Bulk sausage: As always, I totally promote buying from a local farmer. Where to Find Local Resources.
Prep Your Veggies
Start by cutting up the onion and peppers. Mince 2-3 garlic cloves.
Place a large pot or Dutch oven on the stove and set the heat to medium. Drop in 1 tbs of coconut oil, diced onions, and diced peppers. Saute them until the onions are softened and translucent.
Toss in the minced garlic cloves and cook for 30 seconds.
Next, add in the 2 pounds of ground pork or bulk sausage. You can use plain ground pork, Italian sausage, breakfast sausage, or spicy. Each type of meat will slightly change the flavor of the soup, but feel free to experiment.
If you are using store bought bulk sausage, you may need to adjust the salt amounts. Also, something to consider is that I use home grown pork, so it is very lean. If you are using store bought you may need to drain your meat of extra fat before adding the broth.
Cook the meat until no longer pink.
What kind of potatoes?
You can use any kind of potato but kennebec, yukon gold, or red potatoes hold up well in soup.
Scrub the potatoes if you are leaving the skins on and cut them into 2-inch cubes.
Now add the potatoes and all of the seasonings including the bay leaves into the soup. Stir to combine. Set the heat to medium or just enough heat for the soup to simmer. Continue simmering until the potatoes are softened and the soup thickens. Add water to keep the vegetables covered, but only if it is necessary.
Adjust the seasonings and serve with a sprinkle of shredded parmesan cheese, or shredded white cheddar. Enjoy!!
Other Post You May Enjoy:
Dar’s Potato Soup
- 2 lbs ground pork or bulk sausage
- 1 medium onion, diced (1 cup)
- 2 tbsp. coconut oil
- 1 medium bell pepper (1-1 1/2 cups) green or colored
- 2-3 cloves garlic, minced
- 2 lbs potatoes, any variety
- 6 cups chicken stock
- 1 quart water, if needed
- 1 tsp sea salt (more to taste)
- 1/4 tsp ground black pepper (more to taste)
- 1 tsp. sage
- 2 tsp parsley
- 1 tsp oregano
- 2 dried bay leaves
- In a large Dutch oven on medium heat add 2 tbsp coconut oil. Add the diced onions and sauté the onions and peppers until the onions are soft and translucent. Add the sausage and cook until the meat is no longer pink.Meanwhile, cut the potatoes into 2-inch cubes.
- Pour in the chicken broth and add the potatoes. Simmer the soup for about 45 minutes. Add water to keep the vegetables covered, but only add if necessary.
- Adjust the seasonings and serve with shredded parmesan or shredded white cheddar cheese. Enjoy!