Don’t you just love this time of year? The air is crisp, the nights are cool, and the children breathe in white puffs. I adore the fall!
And if you ask me, there is nothing better on a cool fall evening than a big, hearty bowl of steaming soup.
This potato soup is an often requested recipe in our family and it feeds all 10 of us for well under $10. My family loves it because it is creamy and filling. I love it because it fits our large family budget!
$5 DINNERS TV
Potato Soup for 10
Yield – 10 servings
Preparation Time – 10 minutes
Cooking Time – 25 minutes
Ingredients
- 1 lb. spicy breakfast sausage ($2.50)
- 10 medium Russet potatoes ($1.30)
- 1 onion, diced ($.30)
- Can cream of chicken soup ($.89)
- Can cream corn ($.59)
- 1 cup shredded cheddar ($.50)
Directions
- Peel and cube potatoes. Cover with water in large stock pot and put on to boil.
- Brown sausage and onions. Set aside
- After the potatoes become soft (15-20 minutes), whisk in soup and corn.
- Add sausage and onions.
- Stir in cheese.
- Enjoy!
Total = $6.08 (Remember this is for a family of 10!)
I’m confused — do you drain the water off the potatoes first? Or do you add the soup & corn to the water you boiled the potatoes in.?
I second Ann’s question. And if you don’t drain it, how much over the top of the taters should your water be and doesn’t it make the soup too starchy?
I thought this sounded like a yummy recipe but was also wondering about the potato water – how much? To drain or not to drain? Thanks!
I was wondering the exact same thing about draining the water. I’m glad I’m not the only one with this question. 🙂
Don’t drain the water. Add the other ingredients right into the pot where the potatoes boiled.
I have never measured the water, but I always make sure there is plenty to cover all potatoes before boiling.
I love potato soup and my grandson will tell you, nana makes the best. I have never tried it with sausage, it sounds yummy. I sometimes add a little nutmeg to my soup. I can not wait to try this one. In GA we are going to get down into the 30’s and this makes for a great meal when it gets that cold. However I can and so eat it year round and the cost is next to nothing.
How timely! I decided this morning to dice some potatoes for soup but didn’t have a recipe yet. I, like Susan, am in GA & looking forward to cool weather & warm, comforting soups.
It looks wonderful and with the weather turning cold I can’t wait to try it. Do you think we could also do a crockpot version?
I’ve never done this soup in a crockpot, but I’d love to know how it turns out!
mmmm, yummy! I’m going to make a half batch of this today to try out! It’s rainy and cold and it seems like the perfect comfort food for the day!
Great recipe. I have over 15lbs of potatoes (my parents gave me a bag too) that I don’t know what to do with. I was just looking for a recipe (scalloped potatoes look yummy, but I don’t have the time) what I do have is all of these ingredients
thanks!
I boil my potatoes in chicken broth and add in 8 oz of sour cream right before serving – yum!
To. Die. For
it’s awesome. My only additions were salt and pepper.
I didn’t finish posting before it submitted. My only additions were salt, pepper, broccoli and I left out the corn.
I didn’t see it… but did anyone answer the question of whether or not to drain off the water the potatoes were boiled in??? I would love to try this recipe but don’t want to mess it up. To drain or not to drain… that is my question! ha ha
Don’t drain! The water is needed to make the broth. :0)
Made this for dinner tonight- it really hit the spot. I did sub out chicken broth for the water though. We will be making this again for sure!
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Great recipe, Connie. I made it tonight and the hubby and I love it. Can’t get the kids to try it yet… our kids hate soup for some reason. But they’ll eventually give in… if they’re hungry enough. 🙂
I made a couple changes due to what was in the pantry/fridge. I had four fresh ears of corn. So I made my own creamed corn… which is really easy if you haven’t done it before. I use milk in place of heavy cream in the recipe I use (Alton Brown). I also grated in a couple of carrots to up the veggie content. I also left the skins on the potatoes. And I used two cans of Chicken Broth in place of some of the water because they were close to expiration and I wanted to use them up. And the water where I live is not so yummy tasting. 🙁
I think next time I’ll use less or no cheese and sub in some cornstarch for thickening. I tasted before and after the cheese and didn’t notice much difference in taste, just in consistency.
This is definitely being added to the rotation!
This soup was so yummy!!
Cant wait to try this tonight ofcorse I will be using deer sausage my aunt gave me so it wont be too spicy for my kids.
I like the combination of ham and potatoes, so I always make my potato soup with diced ham. Also, I like to add carrots and celery, which give the flavor more depth. (Not to mention the fact that both are so inexpensive!)
This soup was wonderful! I used Hot Italian Sausage and frozen corn. Very Yummy!
I thought I should comment and say that I’ve made this several times and our family loves it! I’ve used regular sausage rather than the spicy kind because the spicy is too much for my son (he’s 14 months). Other than that, I followed your directions to the T and I love it so much!!! we make it probably once a month 🙂
My mother in law adds the white Mexican cheese (caso dip?) now that is gooooooodd
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