Total Time
50mins
Prep 25 mins
Cook 25 mins

This healthy recipe was developed by the U.S. Potato Board.

Ingredients Nutrition

Directions

  1. In 3-quart saucepan, cover potatoes with broth and water; add 1 teaspoon salt.
  2. Bring to boiling over high heat; reduce heat, cover and cook until potatoes are tender, 12 to 15 minutes.
  3. Set aside.
  4. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat; add cabbage and onion.
  5. Saute 10 minutes, tossing occasionally.
  6. Add sausage; continue to saute about 10 minutes, tossing occasionally, until vegetables and sausage begin to brown.
  7. Add carrot; set aside.
  8. With slotted spoon, remove about 3/4 cup potato pieces and add to skillet.
  9. In electric blender, blend remaining potatoes and liquid until smooth, being careful to hold blender lid down with kitchen towel; return to saucepan.
  10. Add contents of skillet; mix in enough milk for consistency desired.
  11. Heat to simmering.
  12. Season with salt and pepper.
Most Helpful

4 5

This is really quite a tasty soup! I had some baby carrots on hand, so sliced them up and sauteed with the other veggies, otherwise made just as directed. Easy to make and pretty healthy too - thanks for sharing your recipe!