Beef, sausage and potato soup

Between a simple clear soup and a thick and hearty one, I much prefer the latter. I like my soup to be chunky too with lots of meat or vegetables or both with every spoonful.

The most common way of thickening a soup is by making a roux — a mixture of browned butter and flour to which broth is added. This beef, sausage and potato soup is thick but no roux has been added. Rather, diced potatoes (with the skins on for maximum nutritional value) are simmered in broth until mushy then pureed in a blender.

The result is a thick soup that looks and tastes creamy although neither milk nor cream was added to it.

If you’re not a fan of beef and sausages, or if you don’t have any in your freezer, you can easily substitute as you can use just about any meat for this soup. In fact, I plan on making a chicken and ham version over the weekend. The only thing there is no substitute for is good quality broth. I suggest you use homemade broth.


  • 4 tbsps. of butter
    1 large white onion, chopped
    1 k. of potatoes, rinsed, scrubbed and diced
    6 to 8 c. of broth
    2 c. of cooked meat, cut into half-inch cubes
    1 c. of smoky sausage, cut into half-inch cubes
    chopped parsley
    additional whole parsley leaves for garnish


  1. Heat two tablespoonfuls of butter in a pot. Add the chopped onion and cook over medium heat to “sweat.” When soft and translucent, add the potatoes. Pour in about four cups of broth. Bring to the boil, lower the heat, cover and simmer until the potatoes are tender, about 20 minutes.

    While the potatoes cook, prepare the meat. Heat the remaining two tablespoonfuls of butter in another pot. Add the meat and sausages, stirring to coat every piece with butter. Pour in about two cups of broth, bring to the boil then lower the heat, cover and simmer.

    When the potatoes are done, put them in the blender along with the liquid in which they have cooked. Don’t forget to scrape and add all the onion bits too. Process to make a puree.

    Pour the potato puree into the pot with the meat and sausages. The thickness of the broth will depend on the kind of potatoes you used. The starchier the potatoes, the thicker the soup. If the soup is too thick, pour in more broth, little by little, until you get the texture that you like. Season with salt and pepper. Stir in the chopped parsley.

    Ladle into soup bowls and garnish with whole parsley leaves. Serve with toasted bread on the side.

Cooking time (duration): 45 minutes

Number of servings (yield): 6

Meal type: supper


  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.

    • Connie says

      I just Googled zuppa toscana and it looks very interesting. Kale isn’t sold locally, however.

  3. 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.

      • 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.