A soup so quick, easy, and delicious that it just might become your new weeknight favorite.


YIELD
4 to 6 servings

INGREDIENTS

NOTES

This soup was the landslide winner in the Alderwood/Seattle, WA Savory Spice & Co. 2015 Soup-er Stew Customer Cook-Off.



DIRECTIONS

In a Dutch oven or stockpot, cook sausage and onions over medium-high heat until onions soften and sausage starts to brown, 5 to 7 min. Stir in potatoes, black pepper and your choice of spice blend. Cook, stirring, for 3 more min. Add chicken broth and bring to a boil. Reduce and simmer, covered, until potatoes are tender but not falling apart, about 15 min. Meanwhile, combine cornstarch and water in a small bowl to create a smooth slurry. Slowly pour slurry into the soup pot, stirring continuously, and cook until soup is slightly thickened. In the final few minutes of cooking, stir in half and half and Parmesan. Remove from heat and allow soup to cool for 5 min. before serving. Top each serving with scallions, if using.



THANKS TO
Michelle Bewley, Savory Spice & Co.—Alderwood/Seattle, WA customer

NUTRITION
Nut-Free
Sweetener-Free



ITEMS IN THIS RECIPE

21
3.8oz  
$5.30

Recipe Reviews



RATINGS AND REVIEWS


Customer Reviews ( Add a Review )

5 stars 9/15/17 Elaine
I actually have been making this soup for years. I also add thick sliced smoked black pepper bacon to it as well. I just cut the bacon into bite size pieces and cook it after the sausage is done. And I always use hot Italian sausage.
5 stars 5/8/17 Ethelred3
Absolutely delicious! Used turkey sausage and added leeks.
5 stars 10/25/15 rfed1100
Substituted white onion for yellow and used spicy venison sausage also. Classify this dish as comfort food. Thanks
Test Kitchen Response: Thanks so much for your review. Venison sausage sounds like a delicious substitution for this dish.