Pennsylvania Dutch Sausage and Potato Soup

Recipe Rating:
 1 Rating
Serves: 4 - 6
Prep Time:
Cook Time:


1 pkg polish kielbasa or smoked sausage, cut in bite sized pieces
4-5 red skinned potatoes, cut in bite sized pieces
3 large celery stalks, chopped
1 large yellow onion, chopped
1 bunch parsley, chopped
2 can(s) 10 3/4 ounces chicken broth
2-3 c water, depending on how much broth you want
3-4 tsp chicken bouillon granules, to taste
1/2 c cream or half and half

The Cook

Lisa MacDonald Recipe
Well Seasoned
Drummond Island, MI (pop. 3,743)
Member Since Sep 2011
Lisa's notes for this recipe:
I've tweaked this recipe I found in an herb magazine I once subscribed to. Since my husband is an avid deer hunter, I sometimes use venison kielbasa. Then we call it 'Buck-Pole Soup'
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Combine first 7 ingredients in large soup pot and simmer until potatoes are tender. Add chicken boullion to taste during cooking. Add cream to finished soup right before serving. Do not boil after cream is added.
This could also be made in a slow cooker for 3 hours on high or 5 hours on the low setting.

The cream can also be added to each individual bowl after serving.

About this Recipe


1-5 of 8 comments

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user Lisa MacDonald lmac393 - Oct 5, 2011
This soup is really fast and hearty for a cold fall or winter's day meal.
user Diane Hopson Smith DeeDee2011 - Oct 5, 2011
Sounds real yummy! Saved
user Christine Fernandez SuperMom77 - Oct 5, 2011
Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
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user Tracy Helling SouthernFriedChick - Oct 21, 2011
I shared a photo of this recipe. View photo

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