Potato and Sausage Soup

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Potato and Sausage Soup

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Recipe by FIG Course: Lunch, RecipeCuisine: AmericanDifficulty: Medium


Prep time


Cooking time





This soups combination of potatoes, sausage, and veggies will have everyone wanting seconds!


  • 5 lb Italian Sausage

  • 2 gallons Water

  • 1/2 cup Chicken Base, Dry

  • 2 lb Onions

  • 3 lb Potatoes

  • 2 tbsp Garlic Powder

  • 1 tsp Black Pepper

  • 2 lb Kale

  • 1 qt Whole Milk


  • Prepare the workstation by cleaning and sanitizing all areas.
  • Gather all ingredients for preparation.
  • Preheat kettle or braising pan to 350 degrees. 
  • Place all ingredients except for the milk and kale into the kettle or braising pan and mix thoroughly. Bring to a boil and then simmer for 10-15 minutes.
  • Add milk and kale to the soup.  Product must reach an internal temperature of 165 degrees for 15 seconds.
  • Pour into 4″ shotgun pans. Cover and place in a warmer maintaining an internal temperature of 140-150 degrees. 
  • Serving: 4 oz. serving (4oz spoodle) will provide ½ oz meat/meat alternate. 
  • Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F.
    CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140°F degrees must be removed from service until such time as they are reheated to 165° degrees. Any food not eaten after reheating must be discarded.


  • Allergens: Milk
  • ½ oz meat/meat alternate
  • Inspired by South Carolina- Greenville Co.

Nutrition Facts

100 servings per container

Serving Size1 servings

  • Amount Per ServingCalories103
  • % Daily Value *
  • Total Fat 6.7g 11%
    • Saturated Fat 2.25g 12%
  • Cholesterol 21mg 8%
  • Sodium 446mg 19%
  • Potassium 141mg 5%
  • Total Carbohydrate 5g 2%
    • Dietary Fiber 0.76g 4%
    • Sugars 1.8g
  • Protein 5.4g 11%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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