This post is sponsored by Eckrich. All comments and opinions are my own.
Is there anything better than a warm bowl of soup on a chilly night?
This time of year, I make soups, stews and chilis at least once or twice each week. They are the ultimate in comfort food and are typically quick and easy to throw together. You really can’t beat the taste or the convenience!
One of the most requested soups at my house is my Smoked Sausage And Potato Soup. It is rich, hearty and absolutely delicious but still super easy to make…win/win! While this isn’t a one pot wonder…it’s pretty darn close. I think you’ll still be pleased at how quick and easy the recipe is to make.
First you want to grab your Eckrich Smoked Sausage and cut each sausage in half. Place the sausage on a sheet pan and toss it in the oven. There’s no need to tend to the sausage, it will cook up and the bottom start to caramelize and delicious. 
While you sausage cooks, place all your veggies and broth in the pot and bring them to a boil. You’ll have a few minute to kill while the sausage and veggies cook. That’s usually when I clean up the mess that I made prepping and cutting the veggies. I figure if I knock it out now, it’s less to deal with after dinner!
Next you want to make the roux. It’s really just a fancy way of saying the mixture that will thicken the soup and make it rich and creamy. Knock out this part while you wait for the veggies to cook.
Once the roux is done it goes into your pot with the veggies and you’ll see that your thin soup is now thick and super creamy.
The final step is to cut the cooked Eckrich Sausage into bite size pieces and toss it in your soup. Season the soup with salt and pepper to taste and then ladle it up into bowls!
The soup is quick, easy and delicious as is. But you can top with a little cheese and green onion if you’d like.
My guys go crazy for this soup so I generally never have leftovers. I suggest grabbing a couple of packs of sausage so you’ll have enough to make two batches! You won’t regret it—promise!
Eckrich Smoked Sausage is Naturally Hardwood Smoked and crafted with just the right blend of spices for a truly rich, savory taste. Try it in my soup, on the grill, in a favorite casserole or use it to give a delicious zing to mac n’ cheese. You really can’t go wrong no matter how you use it.
Give it a try in my Smoked Sausage And Potato Soup and come back let me know what you think.
- 1 pkg Eckrich Sausage, sliced in half, lengthwise
- 3 cups potatoes, peeled and cut into 1″ cubes
- 1 3/4 cups chicken broth
- 1 3/4 cups water
- 1/4 cup celery, sliced
- 1/2 cup onion, chopped
- 1/4 cup carrot, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 tablespoons butter
- 5 tablespoons flour
- 1 cup milk
- 1 cup half & half
- green onions & cheddar cheese for topping
- Preheat oven to 400 F.
- Slice Eckrich Smoked Sausage Rope in half lengthwise. Place on baking pan and bake for 20 minutes. Once done, cut into bite size pieces and set aside.
- While the sausage cooks, place potatoes, carrots, onion, celery, water and chicken broth in a large pot. Bring to a boil then cook over medium high heat for 10 – 15 minutes…just until potatoes are fork tender.
- Melt butter in a separate sauce pan.
- Whisk flour into melted butter and cook 2 minutes.
- Slowly whisk milk and half and half into the roux.
- Continue cooking about 5 minutes until the sauce is thickened.
- Pour the sauce into the pot with the potatoes and other vegetables.
- Cook for 5 minutes then stir in the cut sausage and season with salt and pepper.
- Serve topped with cheese and green onions (if desired).
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