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A white and blue plate with a matching bowl. The bowl has a hearty sausage and potato soup with cubed potatoes and small pieces of sausage. There is also a slice of fresh bread topped with a generous amount of butter.

Sausage + Potato Soup from Canned Potatoes - 30 Minute Recipe

5 from 2 votes
This hearty sausage and potato soup from canned potatoes is completely dairy free and can be made in 30 minutes. It's the perfect cold weather comfort food dinner.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 8
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ground Sausage
  • 1 qt Canned Diced Potatoes (or 2-3 15oz cans of diced potatoes)
  • 2 cups Oat Milk (adjust volume to taste)
  • 1 large Yellow Onion diced
  • 2-3 cloves Garlic minced
  • 1 large Bay Leaf
  • 2 TBSP Bouillon Powder or to taste
  • 1 dash Ground White Pepper optional, but suggested
  • 1 tsp Italian Seasoning optional
  • 1 tsp Dried Oregano optional
  • 1 tsp Dried Thyme optional
  • 1-2 TBSp Organic Cornstarch optional
  • Salt ***to taste - additional salt may not be necessary if using bouillon powder!***

Equipment

  • 1 4 qt Saucepan
  • Spatula
  • Can Opener
  • Sifter
  • Measuring Cup or Mason Jar

Method
 

  1. 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.
  2. First, cook ground sausage in 4qt saucepan over medium heat. Break sausage into small bite size pieces as it cooks. Stir occasionally.
  3. While sausage is cooking, peel and chop large yellow onion. Set aside.
  4. Peel and finely mince garlic. Set aside with onion.
  5. Once sausage is cooked, turn off heat. Drain if necessary.
  6. ***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.
  7. Add 1 qt home canned potatoes or 3 (drained) 15oz cans store bought diced potatoes to saucepan with sausage. Stir well.
  8. 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.
  9. 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.
  10. 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.
  11. Once soup reaches a consistent gentle boil, it's ready to serve!

Notes

This recipe is easy to customize and can even be made vegan-friendly by omitting the sausage!
If you prefer a thinner soup, reduce or omit the cornstarch or increase your liquid. 
If you don't need to avoid dairy, use milk or cream in place of the oat milk.  (I recommend farm fresh dairy products whenever possible.)   If avoiding dairy isn't a concern for you, topping with sour cream is a delicious addition.  
I use Azure Standard to source my organic cornstarch.