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Sausage, bacon and potato soup recipe

Sausage, bacon and potato soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Potato soup

This Italian soup is hearty and delicious. Enjoy during the cold winter months.

313 people made this

IngredientsServes: 6

  • 450g smoked sausages
  • 2 potatoes, cut into 5mm slices
  • 125g chopped onion
  • 6 rashers streaky bacon
  • 1 1/2 teaspoons finely chopped garlic
  • 135g kale - washed, dried and finely chopped
  • 2 tablespoons chicken stock granules
  • 1 litre water
  • 75ml whipping cream

MethodPrep:15min ›Cook:55min ›Ready in:1hr10min

  1. Preheat oven to 150 C / Gas 2.
  2. Layer the sausages onto a baking tray and bake for 25 minutes or until done. Cut in half length-wise, then cut at an angle into 1.25cm slices.
  3. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost translucent.
  4. Remove bacon and crumble. Set aside.
  5. Add garlic to the onions and cook an additional 1 minute. Add chicken stock, water and potatoes, simmer 15 minutes.
  6. Add crumbled bacon, sausages, kale and cream. Simmer 4 minutes and serve.

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Reviews & ratingsAverage global rating:(364)

Reviews in English (279)


I'm giving this soup a 3 only because it inspired me to develop my own recipe for a similar soup. I’d give it a one making it following the directions exactly as given. I made the recipe following the recipe and found the package smoked sausage inappropriate for an Italian soup. It was too salty using the bouillon powder and there wasn’t enough broth. The soup was also way too meaty and the sausage was very tough. Here is my variation of this soup.Ingredients1 lb. hot Italian sausage, loose4 potatoes, cut into ¼ inch slices1 cup chopped onion8 slices bacon, crispy2 teaspoons minced garlic2½ (packed) cups kale, washed, dried, and shredded3 (14.5 oz.) cans chicken broth½ cup heavy whipping creamfresh ground black pepper to tasteDirections1. Brown sausage in dutch oven, drain2. In a griddle cook bacon until crispy, reserving grease, crumble, and set aside. In just enough bacon grease, about one tablespoon, sauté onions until almost clear.3. Add garlic to the onions and sauté an additional 1 minute. Add chicken broth, potatoes, and sausage. Simmer until potatoes are cooked, about 45 minutes.4. Add crumbled bacon, kale, cream, and fresh ground black pepper. Simmer 5 minutes and serve.-07 Feb 2004

by Islander

Great flavor. I'm a health nut so I doubled up on the kale and only used half the sausage as some have suggested. I also replaced the full-fat sausage with turkey kielbasa, which still gives great flavor. I used canned white Northern beans instead of potatoes since I was in a hurry. If you want the creaminess in the soup without all the fat, blend a drained can of Northern white beans with chicken broth (to the consistency you want)instead of the cream. I used chicken broth instead of the water(the brand Imagine has a boxed broth that costs the same as a can for the amount -- it's the best broth I've tasted). Also, you can get the same great flavor with only three or four pieces of bacon.-30 Aug 2005

by Lindsay Anderson

After taking the advice of several other reviewers, I think this is one of the very best soups that I have ever tried!I substituted chicken broth for the boullion cubes and water, used 5 red potatoes with the skin on, instead of 2, used 1/2 lb. Italian sausage browned instead of baked, and substituted spinach for the kale, as I'm not a huge fan of the kale in Olive Garden's version. WOW! Delicious! I took this to a gathering and everyone wanted the recipe! I definitely recommend giving this one a try!-27 Jan 2007


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