Baked Potato Soup with Beef Sausage

Before we got married my bestie threw Tom and I a Pampered Chef bridal shower, which resulted in a kitchen fully stocked with all the best cookware, coolest gadgets, and cookbooks with some really delicious recipes. One such cookbook had a recipe for some panini sandwiches that paired nicely with a baked potato soup that made you want to lick the bowl clean. 

The problem has been that the soup and sandwiches, delicious as they are, became more of a delicacy rather than a go-to meal over the years on account of the ingredients they require. The farther away we moved from town and a grocery store, the less I made them, especially the sandwiches. 

But because I love the soup so much and because I’m always up for a recipe challenge that involves substitutes, I’ve developed my own baked potato soup. And my version features ground beef sausage because it’s delicious. And because – why not?!

Don’t forget the rules of food safety! Here is the short list:

• Always wash your hands before and after handling raw meat. 
• Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath. 
• Always wash cutting boards and plates after having been in contact with raw meat. 
• Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.

Baked Potato Soup with Ground Beef Sausage

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

For Beef Sausage

• 1 pound ground beef
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

For Soup

• 4 medium potatoes, baked*
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1/4 cup finely chopped onion
• 2 cloves garlic, pressed
• 1 cup chicken broth
• 1 1/2 cups milk
• 1 cup sour cream
• Shredded Cheddar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add the ground beef to a mixing bowl. Sprinkle the dry sausage ingredients over the ground beef. Mix it together until thoroughly combined, cover, and set aside in the refrigerator for 30 minutes. I use this time to get my other ingredients set out.
2. Meanwhile, coarsely mash the potatoes, skins or no skins – it’s up to you. Chop carrots, celery, and onion. Press the garlic cloves and measure up the chicken broth, milk, and sour cream.
3. Heat a medium to large stockpot over medium-high heat, add the beef sausage, break up into small pieces, and brown for 8-10 minutes or until the beef sausage is no longer pink.Remove the sausage, leaving no more than roughly 1 tablespoon of drippings in the pot.
4. Add the carrots, celery, onion, and garlic. Saute for 2-3 minutes or until the onion becomes fragrant.
5. Add the broth, milk, and potatoes. Give the mixture a good stir and continue to cook over medium-high heat until the soup reaches a boil. Reduce heat and simmer for 20 minutes or until the carrots and celery reach desired tenderness.
6. Stir in the sausage and sour cream, remove from heat, and ladle into bowls for serving. Sprinkle the soup with shredded cheddar and enjoy!

---

Notes

• *I prefer to microwave my potatoes to baked, but feel free to bake anyway you like.

Pin for later.