This hearty potato soup recipe is perfect for a quick weeknight meal.
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2 tablespoons Land O Lakes® Butter
2 large (1 1/2 cups) onions, chopped
3 tablespoons all-purpose flour
4 cups milk
3 medium (3 cups) potatoes, cubed 1/2-inch
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
8 ounces (about 2 links) cooked Polish sausage, cut into 1/4-inch slices
Salt, if desired
Melt butter in 4-quart saucepan until sizzling; add onions. Cook over medium heat, stirring occasionally, 4-5 minutes or until softened. Stir in flour; continue cooking 1 minute. Stir in milk, potatoes and pepper. Continue cooking, stirring constantly, 3-5 minutes or until mixture comes to a boil.
Cover; reduce heat to medium-low. Cook 22-28 minutes or until potatoes are fork tender. Stir in cheese and sausage. Continue cooking, stirring occasionally, 3-4 minutes or until cheese is melted and soup is heated through. Salt to taste.
Yukon gold or new red potatoes work best for this soup. They hold their shape and have a nice tender bite after cooking. Baking potatoes like russets can bread down and create a mealy texture.
Explore reviews fromour online community
I love this recipe! I made a batch for my coworkers and they loved it. Easy to make and easy to change up. I used low sodium chicken broth and 1% milk instead. Then added garlic and used kielbasa, delicious!
The people saying they made this soup, but omitted the sausage, didn't make this soup.
Yummy, the family loved it! I did tweak the recipe as just can't help myself. I made a large batch with 4 cups milk and 4 cups chicken stock, 2 bay leaves, leeks instead of onions and 1 teaspoon of caraway seeds, mmmmmm
I swapped two cups of milk for chicken stock so only two cups of milk. If you do that I recommend skipping the salt as it's too much with the sausage and chicken stock. We had it with baking powder biscuits. Hubby and I love it!
My family's fav. Put in bread bowls, and you've got one hell of a meal. Great to double for guests.
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