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Category Archives: Sausage

Potato Soup with Smoked Sausage

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It’s that time of year again. Time to pull out all your favorite soup and chowder recipes and fill your family’s stomach’s with warm bowls of comfort food. We love soup at our house and when it’s chilly – or freezing in the winter – I make soup at least once a week.

Yes, my recipes have changed a bit to make them gluten free. Instead of chicken noodle all the time, I opt for chicken and rice and no one seems to mind. My creamier soups, like the potato soup I am sharing today, is no longer thickened with a rue of flour, butter and milk, but with cornstarch and milk and I’ve gotten no complaints. In fact, tonight’s soup was a total hit with everyone. My hubby walked in the door from work, looked at the pot on the stove and said, “YUM!”. At the table, both my girls were “yummy-ing” and “mmmm-ing” the entire time. We also sat and giggled as we watched them slurp the broth from the bowls to be sure to get the last drops. Compliment taken! šŸ™‚

With you in mind, I did my best to measure what I tossed into the pot. The great thing about soups like this is that you can easily tailor it to your family’s needs. Increase/decrease the amount of veggies you add to the feed the size of your family. Don’t like onion? Leave it out and add more carrots and celery (but WHY would you do that? YUM! :)). The goal is to get flavor into the pot, to season it all well, get all the veggies cooked and ta-da – soup! This recipe is a bit more “chowder-y” since I do leave my potato pieces larger and it is thickened, but I don’t think the soup labeling police read this blog, so call it what you’d like.

I had some smoked turkey sausage in theĀ refrigeratorĀ that needed to be used, so I thought we’d try it in the soup. The recipe without the sausage is how I always make our potato soup, so if you aren’t a fan of smoked sausage, just skip it and it will still be delish. I used Hillshire Farms Turkey Smoked Sausage which is gluten free. Echrich Smoked Sausage (Beef and Regular) is also gluten free. Be sure to check the label of your favorite brand to be sure that it’s safe!

On to the recipe – even with some pictures this time!






Start by heating up a nice big pot with about 1 tablespoon of butter and a dash of olive oil. Toss in your carrots, celery and onion and let them soften a bit – about 2 minutes.






If you’re going to add the smoked sausage, toss that in now. Let it cook a bit with the veggies. This smelled so good, I could have just started eating it as is. If you don’t want sausage, skip it and go on.






Once the veggies and sausage have cooked about 4 minutes, toss in the potatoes. Now, when I don’t add sausage, I typically sprinkle in a heaping tablespoon of chickenĀ bouillonĀ for flavor. I skipped it because of the sausage. Next, you will want to cover the veggies and sausage with water; I needed 4 cups. If you’re making this sans sausage and you don’t have bouillon, you could add half chicken broth and half water. It took about 20 minutes of cooking to get all the potatoes and veggies nice and tender. I started with the lid on and then took it off near the end.








Once everything was tender, I made a thickener with cornstarch and milk. Remember, cornstarch likes to be dissolved in cold liquids, so don’t just sprinkle it into the pot – lump city! I used 2 cups of milk and 2 tablespoons of cornstarch. Let it simmer to thicken. Be sure to taste for seasoning. I would have normally added salt when I added the potatoes, but decided to wait because I wasn’t sure how much salt would come from the sausage. Surprisingly, not much. It for sure needed salt and I added tons of black pepper to my bowl – I love me some freshly ground black pepper!








It was a satisfying meal after a long week on a chilly night. I paired it with a spinach salad and it hit the spot! Here’s the recipe – enjoy! Let me know if you make it!

Potato Soup with Smoked Sausage

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced
2 large carrots, diced
3-4 medium stalks celery, diced
4 cups potatoes, large diced (about 5 medium potatoes)
1 package smoked sausage, cut into pieces
4 cups water (or 2 cups water, 2 cups chicken broth if not adding sausage)
1 heaping tablespoon chickenĀ bouillon (if not adding sausage or broth)
2 cups milk
2 tablespoons cornstarch

  1. Heat butter and olive oil in dutch oven or large pot. Add onion, carrots, and celery and cook for 2-3 minutes until they begin to soften.
  2. Add sausage and continue to cook for 2-3 minutes for sausage to slightly brown and to release some flavor.
  3. Stir potatoes into mixture. Cover with water (or water/broth mix) and add bouillon if necessary. Cook for approximately 20 minutes until veggies are tender.
  4. Combine milk and cornstarch and stir until cornstarch is dissolved. Add to pot and allow soup to continue to cook over low-medium heat until it thickens. If you prefer a thicker consistency, continue to dissolve cornstarch into small amounts of milk or water and add to soup.
  5. Season as needed with salt and pepper.

Chicken Sausage, Asparagus and Red Potato Scramble

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Our family loves breakfast for dinner.

Eggs can be scrambled, fried, poached, made into a frittata. Bacon, sausage, veggies and fruit. Smoothies, juices…so many options, so little time. I love to spend time making a delicious breakfast spread for dinner because I don’t have that “just woke up fog” that makes me want to just drink coffee.

Yes, the spread has changed a bit. It takes a bit more effort to have a perfect sunny-side up egg on a great piece of toast since I have to actually bake the bread first. I can’t just pick up a loaf of french bread for the favorite oven baked caramel french toast anymore. Well, I could, but I wouldn’t be able to eat it too and that’s just not fair! For the most part though, breakfast is an easy go-to meal for deliciousness and quickness.

I love the versatility of eggs and all they can be combined with. Here’s a delicious scramble recipe you’re sure to love!

Chicken Sausage, Asparagus and Red Potato Scramble

A note on my recipes that are not for baking – I’m not much of a measurer. I tend to just put enough into the meal to feed our family of 4 – 2 adults and 2 kids. If you need measurements to make this recipe, let me know and I will do my best to share how much of each ingredient I used.Ā 

Toss some leeks (or onions if they make you happier) into a saute pan with a little butter or oil.

Once the leeks are softened, add your favorite gluten free sausage. For this meal, we enjoyed Aidell’s Roasted Garlic and Gruyere Cheese Smoked Chicken Sausage.Ā Smoked sausage or breakfast sausage would be good too.

Next toss in some asparagus – I did toss these in some salted, boiling water for a minute or two to soften them a bit and to add a little flavor. You don’t want them to overcook in the scramble, so just soften them a bit.

Add some diced, red skin potatoes that have already been cooked. I boiled mine.

Pour in some beaten eggs and scramble together. If you have a pan that can be transfered to the oven, you could lightly mix the eggs around and let it start to firm up and then finish it in the oven. Slice it into nice portions. I sprinkled a bit of kosher salt in while I “scrambled” everything. Be careful how much salt you add though because the sausage will be a bit salty and will add a lot of flavor.

I topped ours off with grated parmesan and plently of freshly ground black pepper. YUM!

What’s your favorite breakfast for dinner recipe?