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Baked Potato with Beef Sausage Soup

Baked Potato Soup with Ground Beef Sausage

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



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


  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!


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