Sausage Potato Soup

The news is talking more about possible heavy rain. Mama and Daddy are watching the weather. This week I practiced stretching meals even further just in case. I made soup that lasted three days.

On Wednesday I helped clean the house extra good. Mama said I was being responsible. I like feeling like I'm part of keeping things together.

Saturday at MawMaw Shirley's we made gumbo anyway, even though it was hot. The roux took its full time and smelled amazing. She said, "No matter what comes, we keep stirring."

At night I wrote: "I hope the rain stays away, but if it doesn't, we'll be ready." Twelve years old and already thinking about how food and family can face hard things. I'm stirring slow and steady. The roux is almost perfect.

MawMaw Shirley’s words stayed with me all week—“no matter what comes, we keep stirring”—and so did the feeling of wanting to stretch what we had just in case the rain came. The soup I made that lasted three days wasn’t fancy, but it was steady and filling, exactly what our family needed. Sausage potato soup has that same quality: it’s humble, it’s warm, and it keeps giving. Here’s how I made it.

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Servings: 8

Ingredients

1 lb smoked sausage, sliced into rounds
1 1/2 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
1 medium yellow onion, diced
3 cloves garlic, minced
3 stalks celery, sliced
2 medium carrots, diced
4 cups chicken broth
2 cups water
1 cup whole milk or evaporated milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
Salt to taste
2 tablespoons chopped fresh parsley, for garnish

Instructions

Brown the sausage. In a large heavy-bottomed pot over medium heat, cook the sliced sausage until lightly browned on both sides, about 4–5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
Build the base. Add the butter to the pot. Once melted, stir in the onion, celery, and carrots. Cook over medium heat, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook 1 minute more.
Make a simple roux. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes, stirring constantly, until the flour smells slightly nutty. Do not rush this step — let it develop.
Add broth and potatoes. Slowly pour in the chicken broth and water, stirring as you go to prevent lumps. Add the diced potatoes, smoked paprika, thyme, and black pepper. Return the sausage to the pot.
Simmer until tender. Bring the soup to a boil, then reduce heat to medium-low. Cover partially and simmer for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender and the broth has thickened slightly.
Finish with milk. Stir in the milk and heat gently for 3–4 minutes. Do not boil after adding the milk. Taste and adjust salt as needed.
Serve and store. Ladle into bowls and garnish with fresh parsley. This soup keeps well in the refrigerator for up to 3 days and reheats beautifully on the stovetop over low heat.

Nutrition (per serving)

Sausage Potato Soup — Stirring Slow and Steady Through Whatever Comes