Grammy's Kitchen · Potato Soup · Sausage and Potato Soup
One of 78 potato soup recipes we measured
from www.skinnytaste.com
88 cooks on www.skinnytaste.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 144% | 149% |
| dairy | 0% | 35% |
| fat | 1% | 3% |
| aromatics | 26% | 16% |
| salt | 0% | 0% |
| protein add | 283% | 17% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 g | 1 teaspoon extra-virgin olive oil |
| 7200 g | 4 mild Italian turkey or chicken sausage links (pork or vegan sausage can also work) |
| 150 g | 1 small onion (diced) |
| 12 g | 4 garlic cloves (minced) |
| 4 g | 2 teaspoons Italian seasoning |
| 425 g | 1 can (15 ounces cannellini beans, drained and rinsed) |
| 907 g | 1 container (32 ounces low-sodium chicken or vegetable broth) |
| 600 g | 4 cups cubed yellow potatoes (peeling optional) |
| 3 g | 1/2 teaspoon salt |
| Black pepper (to taste) | |
| 30 g | 1 cup finely chopped spinach |
Method: 8 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I can't believe that I haven't left a review considering this delicious soup recipe it is on my 'winter soup a week rotation,' It's Excellent! I use Beyond Sausage and mushroom broth to keep the recipe vegetarian. I also use any green vegetable I have, spin” — a cook, 5.0★
“Delicious! I make this a lot. I use either mild or sweet italian sausage and add a cup of diced celery hearts. I don't puree it though because I'm not a fan of creamy soups. I also add a squeeze or two of tomato paste at the end...perfect!!” — a cook, 5.0★