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Potato Soup with Brussels Sprouts
Recipe type: Soup
Cuisine: American

You can make this soup vegetarian style, or add smoked sausage for a deep, meaty soup.
  • 4 cups chicken or vegetable broth (homemade broth is best!)
  • 1 lb. smoked sausage (a T. of Driftless sunflower oil or olive oil if not adding sausage)
  • 1 lb. potatoes, cut into bite-size pieces
  • 1 lb. Brussels sprouts, trimmed and halved or quartered
  • ½ tsp. caraway seeds (optional)
  • Salt and freshly ground black pepper

  1. Heat a medium pot over medium high heat.
  2. If you’ll be adding sausage, cook them first in the pot, and then remove, leaving the crunchy grease bits behind (a little fat won’t ruin your day).
  3. Sear the Brussels sprouts in the sausage fat, or in butter or sunflower oil. Remove.
  4. Add broth to the pot and the potatoes, and bring to a boil. Watch your heat, though, because you don’t want to get splashed with that hot oil when adding the liquid.
  5. Meanwhile, cut sausage into bite-size pieces, if using it.
  6. When broth is boiling, add the seared Brussels sprouts, caraway seeds, and sausage.
  7. Reduce heat to a simmer. Cook until vegetables are tender, about 10 minutes.
  8. Add salt and pepper to taste.