creamy sausage & vegetable potato soup
Recipe type: Soup
Serves: 4 servings
  • 2 large russet baked potatoes (2 lbs), cooked *
  • 1 (8 oz) cream cheese, room temperature
  • ½ tablespoon olive oil
  • ¼ cup onions, diced
  • 1 teaspoon garlic, minced
  • 3 cups chicken broth
  • 10 oz frozen mixed vegetables
  • 8 oz. ground turkey breakfast sausage, cooked and drained
  • salt & pepper
  1. Carefully, scoop out the flesh of the freshly cooked potatoes into a large bowl (Having hot potatoes helps with the next step)
  2. Cut cream cheese into small pieces and gradually add them into the potatoes, while stirring and mashing until creamy. Set aside.
  3. In a large pot, heat olive oil.
  4. Add onions and saute until tender.
  5. Add garlic and saute until fragrant.
  6. Pour in chicken broth and bring to a simmer.
  7. Carefully stir in the potato mixture.
  8. Use a potato masher to further mash up the potatoes (leaving a few small chunks of potato is fine)
  9. Add in mixed vegetable and cooked sausage.
  10. Simmer until vegetables are heated through.
  11. Taste soup and add salt and pepper if needed.
  12. Serve hot.
  13. Garnish with cheese, bacon or chives.
I cooked my potatoes in the microwave for 15 minutes. Be sure that your potatoes are hot when you add the cream cheese. This makes it much easier to mix together.
Recipe by Divas Can Cook at