Smokie Link Potato Soup
Creamy, hearty, and packed with smoky flavor, Smokie Link Potato Soup is the ultimate comfort food for chilly evenings. This rich and satisfying dish combines tender russet potatoes, savory smoked sausage links, and a medley of sautéed vegetables like carrots, celery, and onion for a robust, velvety base. Enhanced with a luscious blend of heavy cream and milk, and lightly seasoned with thyme, garlic, and parsley, every spoonful bursts with warmth and flavor. Perfectly thickened with a touch of flour, this soup achieves a cozy, homemade feel that's ideal for serving with crusty bread. Top it off with shredded cheddar cheese and green onions for a deliciously indulgent finish. Ready in just an hour, this versatile, family-friendly recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 12 oz smoked sausage links
- 4 medium russet potatoes
- 1 medium yellow onion
- 3 cloves garlic cloves
- 2 stalks celery stalks
- 2 medium carrots
- 4 tbsp unsalted butter
- 1 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 tbsp fresh parsley
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 2 stalks green onions (optional, for garnish)
Instructions
Dice the smoked sausage links into bite-sized pieces and set aside.
Peel and dice the potatoes into small cubes. Place them into a bowl of cold water to prevent browning until ready to use.
Finely chop the onion, celery, garlic, and carrots. Set them aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced smoked sausage links and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
Add the chopped onion, celery, carrots, and garlic to the pot with the remaining butter. Sauté until the vegetables have softened, about 5-7 minutes.
Sprinkle the flour over the vegetables and stir continuously for 2-3 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer.
Add the drained potatoes, thyme, salt, and pepper to the pot. Cover and simmer for about 15-20 minutes, or until the potatoes are tender.
Reduce the heat to low and stir in the heavy cream and milk. Allow the soup to warm through but do not let it boil.
Return the browned sausage to the pot and stir well. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped parsley, shredded cheddar cheese, and sliced green onions if desired.
Serve hot with crusty bread or crackers on the side and enjoy!
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.5 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 192 mg | 15% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1142 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
