Pennsylvania Dutch Sausage and Potato Soup

Lisa MacDonald


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'


★★★★★ 1 vote

4 - 6
20 Min
30 Min


  • 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

How to Make Pennsylvania Dutch Sausage and Potato Soup


  1. 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.
  2. 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.

Printable Recipe Card

About Pennsylvania Dutch Sausage and Potato Soup

Course/Dish: Other Soups
Hashtags: #sausage, #SMOKED

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