Fiery Sausage and Potato Soup

    55 min

    This is a simple soup, which is packed full of flavour. Sausagemeat is simmered with potatoes in a spicy cream soup. It's the perfect soup for the cold winter months. Enjoy with crusty fresh bread, if desired.

    78 people made this

    Serves: 12 

    • 2 cloves garlic, peeled
    • 1/2 red onion
    • 450g fresh Italian sausages, casings removed and discarded
    • 10 large russet potatoes, peeled and cubed
    • seasoning salt to taste
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoon cayenne pepper or to taste
    • 350ml evaporated milk
    • 50g butter
    • 1 teaspoon dried parsley

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a liquidiser or food processor, puree garlic and onion. Heat garlic and onion puree with sausagemeat in a frying pan over medium heat. Cook until sausagemeat is no longer pink.
    2. Transfer the sausagemeat mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to the boil over medium-high heat and cook until potatoes are tender. When potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.

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    Average global rating:

    Reviews in English (66)


    This deserves a 5+. It is exactly like the Olive Garden soup that makes their soup, salad, and breadsticks my husband's favorite meal eating out. When I was looking for the perfect soup for the rainy week of weather we were getting I found this. It probably saved his co-workers alot of grouchiness. I used Johnsonville brats as they are his favorite. I also left half the skins on the potatoes to give it some depth and contrast. The garlic and onions were crushed and minced instead of processed to keep the cellular walls intact to preserve the flavor(over processing can break the cell membrane and chenge the flavors). Served with a crusty bread and garden salad its easier than waiting in line for 30mins at Olive Garden and just as fulfilling.  -  29 Nov 2006  (Review from Allrecipes US | Canada)


    Great recipe! I used sweet Italian turkey sausage and added celery and carrots. Adding a pinch of crushed red pepper made the soup delicious and spicy. Can't wait to make it again. mmm...  -  05 Nov 2001  (Review from Allrecipes US | Canada)


    definately have to cut down on the cayenne next time I make this 2tsp was more than enough for us. I took the suggestion from another review to use chicken stock instead of water and cut the butter to 2TBS and used reduced fat milk. It was a big hit with my spicy loving guys!  -  28 Mar 2006  (Review from Allrecipes US | Canada)