When winter arrives in Wyoming, with it comes freezing temps and bitter wind.
There is nothing I love more than coming in from doing evening chores and having the smell of a comforting soup greet you at the door. Not only is this rustic soup the perfect meal for a cozy night at home, it also makes a fantastic supper for guests when served alongside a loaf of chewy french bread.
Rustic Sausage & Potato Soup
- 6-7 potatoes. Peeled and cubed.
- 1/2 pound sausage of your choice
- 1 pound bacon
- 1 onion, diced.
- 4-5 cloves of garlic, minced
- 6 cups of beef stock or chicken stock (get my tutorial on how to make your own stock here)
- 1 cup whole milk
- 1 head of kale, chopped (optional)
- Salt and freshly ground pepper, to taste ( I use this salt.)
- Shredded Parmesan cheese to sprinkle on top (optional)
Cook the bacon in a stockpot. Remove the slices once they are finished. Crumble them and set aside.
Cook the sausage, onion, and garlic in the bacon grease until the meat is browned and the onions are soft (if your sausage is already super-fatty, you will probably need to drain the majority of the grease. Our sausage is usually very lean, so the extra fat is a big bonus for me!).
Add in the cubed potatoes and the stock. Reduce the heat to medium-low, and allow it to simmer until the potatoes are soft (20-30 min).
Season to taste with salt and pepper, then stir in the milk, kale, and crumbled bacon. Cook 5-10 more minutes, or until the soup is heated through.
(If the soup is too thick, feel free to add in some extra milk)
Sprinkle with a handful of shredded Parmesan cheese before serving.
Serve with a big ol’ hunk of crusty bread (or a loaf of my easy French Bread), then curl up on the couch with a hot cup of tea once the dishes are done.
PrintRustic Sausage & Potato Soup
Ingredients
- 6–7 potatoes peeled and cubed
- 1/2 pound sausage
- 1 pound bacon
- 1 onion, diced
- 4–5 cloves of garlic, minced
- 6 cups of beef stock or chicken stock
- 1 cup whole milk
- Salt and freshly ground pepper, to taste (I use this salt)
- Optional: 1 head of kale, chopped
- Optional: shredded Parmesan cheese to sprinkle on top
Instructions
- Cook bacon in stockpot, remove slices when finished, crumble and set aside
- Cook the sausage, onion, and garlic in the bacon grease until meat is browned and onions are soft (if sausage is already super-fatty, you can drain some of the grease)
- Add cubed potatoes and 6 cups of stock, reduce heat to medium-low and simmer 20-30 minutes until potatoes are soft
- Season to taste with salt and pepper, stir in milk, kale, and crumbled bacon
- Cook 5-10 minutes longer
- (If the soup is too thick, thin it with some extra milk)
- Optional: Sprinkle with a handful of shredded Parmesan cheese before serving
Other Favorite Homestead Soups
- Creamy Tomato Garlic Soup
- Slow Cooker Chili
- Cheeseburger Soup
21st Century Housewife© says
I love the sound of this recipe – as well as being very nutritious it looks absolutely yummy!
Michaela Dunn Leeper says
Oh that looks yummy!
Hope you had a wonderful Christmas!
Melynda says
What a great recipe. It is so interesting to see how other cooks take ingredients and come up with a meal for their family. Thanks.
Sarah, The Healthy Home Economist says
This is a fantastic recipe! I don't have any decent sausage right now, so will try it with some grassfed bacon instead. Thank you for sharing this wonderful winter recipe at Monday Mania!
Miz Helen says
Oh Yum…what a great recipe. I am going to have it for lunch. Thank you for sharing your recipe and Happy New Year!
SnoWhite says
That looks like a keeper! Delicious recipe. I'm with you – nothing beats homemade stock 🙂
J L Health 918-836-0565 says
Perfect comfort food for all winter long! Looks fantastic!! Thanks for sharing with the Hearth and Soul hop.
Sense of Home says
I agree a hearty soup is perfect for a cold winter's day.
-Brenda
beingconformed says
Looks delicious! Trying this for supper tonight! Thank you for sharing. ~Karen
Julie says
Wow, this sounds fantastic! I’ll have to give it a try with some of the snow goose sausage we’ve still got hanging around in the freezer – I’m always looking for yummy ways to use it up, thanks!
Bobbi says
Looks yumm! Can’t wait to try it!
Kellie says
This looks fantastic. My husband and I eat Paleo, but this should be easy to convert and to can for when he heads to ND for work! Thanks so much!
Jill says
Oh yes- I think this would be wonderful canned! I need to do that myself.
Sandy says
This recipe is so good. We also use our milk from the goats,and I use Italian sauseage and spinach,any greens will do. Sandy
Rebecca says
Made this the other night…sssooooo awesome!! My 6 yo had 3 bowls, I only had 2!!
Jill says
Yay! So glad you liked it. It’s one of our favs. 😉
bobbi says
Looks so yummy! I am in Florida and don’t ever see your temps, but this sounds so good.
Rebekah says
This soup is so amazing!!! The flavor is fantastic. We don’t do a lot of spice at our house so I just left out the red pepper flakes. We also substituted the kale with fresh spinach. The soup was full of flavor and hearty.