Sausage + Potato Soup from Canned Potatoes – 30 minute Recipe
Potato soup is one of my all-time favorite fall and winter comfort foods. Today, we’re going to make a twist on this super-easy potato soup using canned potatoes. This recipe is completely dairy-free, yet it’s every bit as rich and creamy as you could wish for. The addition of sausage gives the soup a robust flavor and extra protein. You’ll definitely want to try this sausage and potato soup from canned potatoes tonight. It’s the ultimate homemade comfort food dinner!
Sausage + Potato Soup from Canned Potatoes
To make this recipe, you’ll need one pound of ground sausage. I’m using mild sausage from a regional farm, but you can use any kind you like—mild, medium, or hot. You’ll also need one quart of home-canned diced new potatoes (or two to three cans of store-bought potatoes). I recommend using diced or sliced canned potatoes. Whole potatoes are too big to work well for this soup. You want the potatoes to be small bite sized.
This soup can easily be made vegan-friendly by simply omitting the sausage or by using a vegan sausage alternative.
Potato Soup from Canned Potatoes – Spices
For this recipe, you’ll want to have a good quality bouillon powder. Because many store bought varieties have preservatives or other unpronounceable ingredients, I like to use homemade bouillon powder (I love this recipe by Maple + Mango). Bouillon powder paired with extra nutritional yeast enhances the flavor of the soup and give it a savory, creamy taste without dairy.
Optional spices include: 1 large bay leaf, Italian seasoning, thyme, and oregano. I just add these to taste – usually a large pinch each. You’ll also need one large yellow onion and two to three medium cloves of garlic, finely chopped.
Equipment for Potato Soup from Canned Potatoes
For equipment, you’ll need a skillet or pot. I generally cook the sausage directly in the same enamel cast iron pot that I use for the soup. You’ll also need a spatula and a can opener.
Cook this Easy Soup in 30 minutes or less!
To begin, cook one pound of ground sausage in your pot. Be sure to break it up into small pieces as it cooks. Do not drain the fat unless there’s an excessive amount. The sausage I use is fairly lean, so I don’t drain it at all. Once the sausage is fully cooked, add canned potatoes. Because I use home-canned potatoes, I don’t drain the liquid. If you’re using store-bought potatoes, I’d recommend draining them first. Then, when you add your oat milk, also add about 1/4-1/2 cup purified water/can of potatoes used.
If you’re using store-bought potatoes, or if you like a particularly thick soup, you’ll want to thicken the soup with cornstarch. Once the sausage is cooked and before adding any liquid, turn off the heat. Using a tea ball or strainer, add one to two tablespoons of organic cornstarch to the pan. Be sure to evenly coat the sausage with the cornstarch and stir well.
Pro tip: Chop your onions and garlic while the sausage is cooking! It'll streamline your cooking process and shorten overall cooking time.
Next, add finely chopped onion and garlic, 2 TBSP of bouillon powder and up to ½ cup of nutritional yeast. Nutritional yeast adds both protein and a creamy, cheesy flavor to dairy-free soups. Stir well. Turn the stove back on and heat over low. Add 1-2 cups of oat milk, depending on how much liquid you like in your soup. I like to use my homemade seed-oil-free oat milk. Add a bay leaf and any additional seasonings you’d like—thyme, oregano, rosemary, salt, and both white and black pepper are excellent choices.
Stir regularly while the liquid heats up and begins to thicken. Stirring regularly is important so the soup doesn’t stick to the bottom of the pan. Be sure to scrape the bottom of the pan as you stir. Bring the soup to a gentle boil. Once it reaches that point, it’s ready to serve.
How to enjoy this Hearty Sausage + Potato Soup
You can enjoy this soup plain, or top it with croutons, a slice of whole-grain bread, or your preferred dairy-free or regular cheese. My favorite way to serve it is with a slice of warm from the oven fresh-milled whole-grain sourdough bread, toasted and topped with a generous layer of raw, farm-fresh butter.
The possibilities for this soup are endless, but if you’re looking for a nutritious, protein-rich, hearty winter soup that’s easy to make and takes less than 30 minutes from start to finish—this recipe is it.
I used a mix of modern writing tools to draft and shape this post, but every word was carefully reviewed and meticulously edited by me before sharing.
Sausage + Potato Soup from Canned Potatoes – 30 Minute Recipe
Ingredients
Equipment
Method
- Before starting, read through all the instructions to ensure the best, most delicious results. If making a vegan-friendly, sausage-free version, skip down to step 7.
- First, cook ground sausage in 4qt saucepan over medium heat. Break sausage into small bite size pieces as it cooks. Stir occasionally.
- While sausage is cooking, peel and chop large yellow onion. Set aside.
- Peel and finely mince garlic. Set aside with onion.
- Once sausage is cooked, turn off heat. Drain if necessary.
- ***This optional step is recommended if using store bought potatoes. May be omitted if using home canned potatoes.*** Using tea ball or sifter, sprinkle 1-2 TBSP organic cornstarch over cooked sausage and stir well.
- Add 1 qt home canned potatoes or 3 (drained) 15oz cans store bought diced potatoes to saucepan with sausage. Stir well.
- Add 2TBSP of bouillon powder and ¼-½ cup of nutritional yeast, to taste. Add any or all of the optional spices, if desired. Stir well. Add any additional spices, if using.
- Finally, turn stove back on to low heat and add 1-2 cups of oat milk (plus 1-1.5 cups purified or distilled water if store bought potatoes were used). Stir well.
- Continue to heat soup over low eat, stirring frequently until liquid thickens slightly and reaches a gentle boiling point. Stir frequently during this phase, being sure to regularly scrape the bottom of the pan. Failing to do so may result in a thin layer of soup sticking to and burning on the bottom of the saucepan.
- Once soup reaches a consistent gentle boil, it's ready to serve!
This is sure to become one of my family’s go to winter recipes. Delicious.
This recipe is so good! Very quick & easy to make and perfect for a healthy homemade dinner at the end of the work day.