When you’re craving a hearty bowl of comfort food, look no further than this savory, fully loaded potato soup.
Personally, I love soup all year round. It’s comforting, cozy, basically a big hug in a bowl. Even during the summer months, there’s something extra special about the smell of soup simmering on the stovetop. Other favorites include my Scratch Made Cream of Celery, my hubby’s fav… the Classic French Onion, and this Crockpot Tomato Basil with Grilled Cheese Croutons. Oh, and don’t forget the Homemade Garlic Bread for dunkin’!
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INGREDIENTS FOR THIS RECIPE:
I was gifted some soups from Anderson House Foods when we partnered together to make this Red Pepper, Corn, and Sausage Breakfast Casserole last fall. So when I was looking through my pantry and came across their potato soup mix, I just knew I had to make it. While their suggestions include crispy bacon, I already had kielbasa in my refrigerator and thought I’d give it a try (along with a few other ingredients that I thought would go well)! Here’s everything I used:
FOR THE SOUP:
- Olive Oil
- Kielbasa Sausage
- Rocky Mountain Trail Loaded Potato Soup Mix
- Chicken Broth
- Baby Yukon Gold Potatoes
- Heavy Cream
OPTIONAL TOPPINGS:
- Cheddar Cheese
- Sour Cream
- Italian Parsley
Utilizing their soup mix makes this meal oh-so-easy and oh-so-quick! It all comes together in 45 minutes and tastes oh-so-satisfying on busy weeknights. Honestly, this tastes like it’s been brewing all day long. I’m all about delicious shortcuts during these summer months with the kiddos at home.
FAQ AND TIPS FOR THIS LOADED POTATO SOUP:
POTATOES: Make sure to cut them in equal size pieces, no larger than 1/2″ cubes. This allows them to cook evenly and more quickly than larger chunks. Trust me, no one wants to bite into a raw potato. I also like using baby Yukon Gold Potatoes because you don’t have to peel them!
SAUSAGE: While I already had kielbasa sausage in my refrigerator, you could also use mild or hot Italian ground sausage, chorizo, chopped breakfast sausage links, andouille, cajun sausage, or whatever variety you enjoy most!
WANT SOMETHING SPICY? Go ahead and add chopped jalapeños, some minced chipotles in adobo while the soup is cooking, a dash or two of cayenne, or your favorite hot sauce!
MORE SOUP RECIPES YOU’LL SWOON OVER:
Potato Leak Soup with Cheddar and Chive Sausage Biscuits
Better Than Olive Garden Zuppa Toscana
Classic Homemade Chili (the kind grandma used to make)
Beef and Mushroom Lasagna Soup
Easy Chicken Noodle with Lemon and Thyme
Cheesy Buffalo Blue Lasagna Soup
Jalapeño Popper Cream Cheese Chicken Chili
Crispy Chicken Coconut Curry Ramen
Sweet Potato Chili (Stovetop and Instant Pot Directions)
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- 1 tbsp. Olive Oil
- 14 oz. Kielbasa Sausage, cut into small chunks
- 6 cups Chicken Broth (48 oz.)
- Anderson House Rocky Mountain Loaded Potato Soup Mix
- 6+ Baby Yukon Gold Potatoes, cut into ½ inch cubes (2 cups)
- 1 cup Heavy Cream (8 oz.)
- Shredded Cheddar Cheese
- Sour Cream
- Chopped Italian Parsley
- Drizzle the olive oil in a 4-quart stockpot over medium-high heat. Sauté the kielbasa chunks until browned and crispy, about 10 minutes.
- Remove the kielbasa with a slotted spoon and transfer to a paper towel lined plate. Set aside.
- Cut the potatoes into cubes, then add them to the pot. Stir gently into residual kielbasa grease, add chicken broth, and bring to a boil.
- Stir in soup mix. Return to a simmer, cover, and cook for 30 minutes.
- Stir in heavy cream, heat uncovered on low for 5 minutes.
- Top each serving with the crispy kielbasa chunks.
- Add cheddar cheese, sour cream, and chopped parsley, if desired.
NOTES ON THIS RECIPE:
- If you’re using a tougher skin potato, like a russet, I’d suggest peeling it before chopping and cooking.
- Don’t have cheddar on hand? No problem! This would go well with havarti, jack cheese, pepper jack (for spicy lovers!), or whatever melty variety you enjoy most.
- Leftovers should be kept in a covered container, refrigerated, and enjoyed within the next couple days. The soup will thicken as it cools, so you may need to add more chicken broth when reheating to achieve your desired consistency.
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