Well-Fed in Federal Way: Sausage Potato Soup

Recipe of the week is a hot dish to warm up this winter.

By Vickie Chynoweth

When you think of potato, do you think of Ireland? The Inca Indians in Peru were the first to cultivate potatoes around 8,000 B.C. to 5,000 B.C. In 1536 Spanish Conquistadors conquered Peru, discovered the flavors of the potato and brought them to Europe. From there Sir Walter Raleigh introduced potatoes to Ireland in 1589. The potato plant was hardy, nutritious, calorie-dense and easy to grow in Ireland.

Today the potato is a staple in nearly every country with China ranking the highest in potato consumption followed by India and the United States.

Another fun fact, “Potatohead” was one of the first toys advertised on television in 1952.

Sausage Potato Soup (makes 4-6 servings)


1 pound bulk sausage

1 cup onion chopped

2 teaspoons garlic minced

2 cups russet potato peeled and cubed

1/2 cup carrots sliced

1/2 celery sliced

32 ounces low sodium chicken broth

Fresh spinach (optional)

2-3 tablespoons olive oil

12-ounce can evaporated milk

1/2 teaspoon celery salt

1/2 teaspoon dried rosemary

1/2 teaspoon ground sage

1/4 teaspoon ground white pepper


1. Cook sausage in a large pan until done and all large sausage pieces have been broken down. Drain off excess oil and place meat in a bowl. Set aside.

2. Add olive oil to the same pot that the sausage was cooked in. Add cubed potatoes, carrots, celery, onion and garlic. Cook until soft and some of the vegetable pieces are browned.

3. Add sausage to vegetables, stirring until evenly mixed.

4. Pour in chicken broth and evaporated milk. Stir in celery salt, rosemary, sage and white pepper. Cook until heated through and bubbling.

5. Add a few spinach leaves to the bottom of each bowl, (optional). Ladle soup over spinach leaves. Serve with warm bread or crackers.