Potato & sausage soup recipe

Perfect for cold, winter days, this soup will put hairs on your chest

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Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Yield: serves 4-6

This soup is very filling and quite cheap to make. It is at its absolute best if you can use your own homemade chicken stock.

The recipe originates in Italy, although the Swiss have an almost identical version which you can buy in bars and cafés, presumably with the intention of it giving your stomach a good solid lining for drinking.

The soup flavour can also be varied by using different types of sausages, although make sure that they are not fatty sausages as you will end up with a grease slick on the top of the soup.

Ingredients (Measures: Metric | US)

1.5 ltr [2 12 pints] chicken broth or stock (check wheat & gluten free)
3 medium [3 medium] potatoes, peeled & sliced quite thinly
1 large [1 large] onion, peeled and sliced
125ml [12 cup] milk
4 [4] sausages or 8 chipolatas (check wheat & gluten free)
- [-] freshly ground black pepper
- [-] freshly grated Parmesan cheese for sprinkling on top
- [-] flat leaf parsley, finely chopped (optional)


  1. Heat the chicken broth or stock in a large saucepan, add the sliced potatoes and onion and cook over a medium heat for 10-15 minutes or until the potato is soft.
  2. Remove the potato and onion from the soup using a slotted spoon or sieve. Keep the soup liquid warm on a very gentle heat.
  3. Liquidise, or pass through a food mill, the potato and onion until it is smooth. Add back into the soup liquid and mix well. The liquidised potato and onion will take on a very sticky appearance and is quite difficult to clean off equipment if it is allowed to cool. So soak your liquidiser components immediately after you've used them (with the exception of anything electrical).
  4. Add the milk to the soup and simmer for 5 minutes, stirring regularly to avoid any sticking or burning. In the meantime cook the sausages (you could of course use pre-cooked sausages).
  5. Lightly brown the sausages ensuring that they are cooked. Dry the sausages on a piece of kitchen towel to make sure that any excess fat or grease is removed. Slice the sausages into whatever thickness slices you prefer and add to the soup mixture.
  6. Continue to cook the soup over a low to medium heat for 10 minutes. At the end of cooking time season with the freshly ground black pepper and ladle into warm bowls.
  7. Sprinkle the grated Parmesan on the top of the soup, and the optional parsley, and serve immediately.

I'd recommend that you serve this soup with wheat & gluten free bagels or bread rolls while they are still warm from the oven.

If you want to make this soup dairy free, vegetarian, or vegan simply substitute the milk for a non-dairy alternative that is suitable for cooking, use vegetable stock, and leave out the sausages.