Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Have been making this for years. The bay leaf is what makes this one a little different from a lot of potato soups.


  1. Peel and slice the potatoes.
  2. Put potatoes into a soup pot with water, onions, and bay leaf.
  3. Simmer covered for 45 minutes.
  4. Puree soup in batches.
  5. Add half and half, salt, and pepper. Also add smoked sausage if using.
  6. Cook for 15 minutes on low just until heated thoroughly without scalding the half and half.
  7. Add butter and serve.
Most Helpful

I am typically not a big fan of potato soup, but this soup was so delicious!! I used my immersion blender to puree it and added the polish sausage. My soup was a little thin, but I think it's because my potatoes tended to be on the smaller side. The taste was just perfect. This recipe is definitely a keeper - thanks for posting it!

musubi mama March 20, 2011

Photo may be seen here (in Savor): DH and both feel that this is one of the best potato soups we have ever had. I didn't use any sausage and in place of the half and half I added about 1 1/4 cups of heavy cream (leftover from Christmas that had passed it's date -still good though- and had to be used) which likely had something to do with the excellence of the soup,lol. Honestly, it was something that you would expect in an expensive restaurant. I topped mine with sliced green onion and some black pepper. This is going into my Favorites of 2013 cookbook right now and I will most certainly be making it many times again (DH even ask me to print the recipe so that he can make it!!!!)

Annacia May 10, 2013

Very good! I used chicken broth instead of water, used no salt, lots of pepper, and I added smoked sausage. I like my soup thick, which this was, and chunky, so I just mashed the potatoes a bit. Thanks for posting!

pammyowl December 28, 2012