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
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


1Combine 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.
2This 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 Pennsylvania Dutch Sausage and Potato Soup

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