Beef, sausage and potato soup

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

10 Responses

  1. aleeh co says:

    hi ms. con,

    agree to potatoes being used to thicken soup. my hubby’s all time favorite is chicken, asparagus and potato pasta. I add milk though when I puree the veggies, full cream powdered milk. I reserve some potatoes and and slice them (1cm thin 0.5 in squares)for texture. the green color of the soup is an attraction to him.

    • Connie says:

      Potato starch (powdered form) is now sold in the supermarket but I haven’t tried it. It appears so pale compared to pureed fresh potatoes which give off a golden hue.

  2. Glenda says:

    This reminds me of my favorite soup from The Olive Garden – the zuppa toscana. Ms. Connie, try adding leafy greens like kale. Thank you.

  3. Crisma says:

    The thing I like here is your emphasis on having no substitute for good quality homemade broth. That is true. The integrity of the soup rests here.

    • Connie says:

      It’s become SOP in the house now to save and freeze broth from boiled meat or fish. So much better than bouillon cubes which taste so artificial.

      • Crisma says:

        Yes, I’ve learned that from you as far back as I can remember ( when I started following you here ;)- and I am so thankful for this. Besides being miles apart in terms of taste, the method in making homemade broth, also by far exceeds bouillon cubes in terms of being nutritious.

  4. Doddie from Korea says:


    Don’t use potato starch to thicken your soup, it will make it like the sauces in Chinese dishes. Which is exactly what it is for. Potato starch will thicken sauces in a clear, thick sauce. A little goes a long, long way, so be careful adding it to your sauce for dishes like Chopseuy, sweet & sour, mapo tofu, etc. It is said topnotch Chinese restaurants use potato starch instead of corn starch for their sauces. I always keep a bag in my pantry.

    • Connie says:

      Wow, I use tapioca starch for Chinese dishes. Corn starch only when tapioca starch is not available.