Potato Sausage/Christmas/Confetti Soup

"My family's Christmas Eve food tradition is potato soup for supper. This is my very favorite. Made "Christmas Soup" by parsley and red pepper; made Confetti Soup by parsley and minced red, orange, yellow and green peppers; I'll try purple too the next time I make it."
 
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photo by happynana photo by happynana
photo by happynana
photo by 2Bleu photo by 2Bleu
Ready In:
20mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Simmer the potatoes, onion, salt and water for 20 to 30 minutes until the potatoes are very tender. Do not drain. Mash it all up in the pot.
  • In the meantime, cook the sage sausage in a skillet, breaking up large pieces. Drain fat.
  • Add the milk, cream, sage and the cooked sausage to the potato mixture. Combine, stirring well to incorporate the additions.
  • Heat 5-10 minutes.
  • For Christmas soup, very thinly slice red pepper. For Confetti soup, mince various colors of bell peppers.
  • Add parsley and bell pepper to soup; cook until peppers are just tender.

Questions & Replies

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Reviews

  1. L.M9767
    Yummy! I used evaporated milk & also added some carrots that I had in the house that day. I am going to try and freeze this for a later date. I really hope it is just as delicious as the first time around.
     
  2. Maureen D.
    Really good but I would drain a bit of the water and I put in 2 lbs of sausage and 1 whole red bell pepper
     
  3. happynana
    Very good Soup! We enjoyed this for a light dinner tonight. I did not have any red or green pepper so I omitted. I used evaporated milk not cream. Made for Ausie Swap 35.
     
  4. duonyte
    This is really nice, honestly it was better than I thought it would be. I used some leftover sausages I had that were a bit spicy, and also added just a little white pepper to kick it up a bit. Also added some fresh sage. I used an entire container of evaporated milk, and just 1/2 cup of regular milk. A nice homey type of soup.
     
  5. Ceezie
    This recipe was the inspiration for dinner tonight. I subbed hamburger for sausage so I added extra ground sage. I used 3 bouillon beef cubes and an extra cup of water so no milk or evaporated milk. I used 6 oz of cream cheese and about 1 cup of cheese whiz instead. I also had some cooked bacon and chopped celery that I threw in too. This made for a great dinner - we all loved it and will make it again.
     
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Tweaks

  1. Ceezie
    This recipe was the inspiration for dinner tonight. I subbed hamburger for sausage so I added extra ground sage. I used 3 bouillon beef cubes and an extra cup of water so no milk or evaporated milk. I used 6 oz of cream cheese and about 1 cup of cheese whiz instead. I also had some cooked bacon and chopped celery that I threw in too. This made for a great dinner - we all loved it and will make it again.
     
  2. appleydapply
    "That was delicious" is one comment I got. We really enjoyed this. I made some minor changes: Since I used regular breakfast sausage instead of sage-style, I added extra sage to the soup. I added 1/4 tsp black pepper. And I used milk instead of adding any cream. I didn't add any peppers to the pot of soup because some in my family don't like them. So I diced some roasted red pepper to add to individual bowls at serving time. This was easy, yet tasty enough for special occasions. For every day serving, I think it would be more budget-and-diet-conscious if the sausage were stretched over a bit more soup. So when I make this again, I might increase the other amounts except for the sausage. (the calorie count doesn't include sausage - per my package's calculations, it more than doubles the fat and calorie content of the soup - I'd like to reduce it a bit). Thanks for sharing your family recipe.
     

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