Total Time
35mins
Prep 5 mins
Cook 30 mins

Potatoes, breakfast sausage, and cheese combine to make a hearty soup. I use reduced fat sausage so you don't have to drain off the fat. Great with cornbread and salad for a comfort food meal on a cold night.

Ingredients Nutrition

Directions

  1. Brown sausage and onion in dutch oven until no longer pink. (If using regular sausage, drain and wipe out bottom of pan.).
  2. Add chicken broth to sausage and onions and bring to boil.
  3. Add potatoes and simmer on med high for 20 mins or until potatoes are soft.
  4. Remove from heat and mash potatoes completely.
  5. Add evaporated milk and cheese and stir until cheese is melted.
  6. Add garlic powder and cracked pepper to taste.
  7. If you like a thicker soup, add a little cornstarch or flour for thickening.
Most Helpful

5 5

oh my, so delicious. I used cream instead of the evaporated milk, because I had some to use up.

5 5

Made this for Christmas Eve, along with a quick French Bread, and we loved it!!! I doubled the recipe, and added rosemary and garlic. I did smash the potatoes, and also let it simmer for quite a while. Other than that, I followed the recipe as posted. Oh, and I did add a little corn starch to thicken. Didn't "need" it, just our preference.<br/><br/>Will DEF make again!!!