Sweet Italian Sausage Potato Soup

Ann Lombardi


This recipe is so easy to make. You could add a touch of chopped kale if you do not like green onions. The garnish (not shown here) makes it look more appetizing. A friend of mine made this for me on a cold winter evening. It is very hearty and tastes delicious. You can use whatever type of sausage you wish.

☆☆☆☆☆ 0 votes
6 to 8
30 Min
30 Min
Stove Top


1 pkg
sweet italian sausage casing removed
6 large
russet potatoes peeled and chopped
1 pkg
block of cream cheese
1 dash(es)
1 dash(es)
green onion tops to garnish
sharp shredded cheddar to garnish


1Peel and chop 6 large potatoes and put into a large pot.
2Add water to the potatoes but just to cover the top of them. Do not add too much water!
3Add salt and pepper to taste. Bring cream cheese block to room temperature.
4Boil potatoes but be sure not to overcook so they do not become mushy. Do NOT drain the water off of the potatoes.
5Remove casing from sweet italian sausage and fry the sausage until done. Drain the grease off of the meat.
6Add the room temperature cream cheese into the potatoes and water and incorporate until well mixed in. NOTE: I removed the potatoes with a strainer and used a whisk to incorporate the cream cheese into the potato water. Then I added the potatoes back into the pot.
7Add the cooked sausage into the potato and cream cheese mixture.
8Garnish with green onions and shredded cheddar cheese.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy