Italian Potato Soup

Italian Potato Soup


(1 vote) 5 1

I love potato soup and thought this sounded really good for a cool evening in February. We love this. We enjoy this with homemade rolls with cheese and onions.

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Time needed

15 min preparation + 60 min cooking

Serving Size / Yield

12 ounces


  • 1 lg. onion, peeled and chopped
  • 1 C. celery, chopped
  • 2 lg. carrots, peeled and chopped
  • 2 links sweet Italian sausage, casing removed
  • 1/4 C. olive oil
  • 4 med. potatoes, peeled and cubed
  • 1 1/2 C. non-dairy coffee creamer
  • 1 qt. chicken broth
  • 1/4 C. white flour
  • 1 tbs. Italian seasoning
  • 1 tsp. fennel seed
  • 1 tsp. garlic powder
  • 1/2 tsp. coarse ground black pepper
  • 1/2 tsp. kosher salt

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Heat a large skillet and add in the olive oil and vegetables, except for the potatoes. Cook for a couple minutes and then add in the sausage, crumbling it as you add it. Cook this over medium-low heat. Cook until the vegetables are tender. Add the potatoes to a large soup pot with all but 1 cup chicken broth. Mix the flour with the creamer. Stir in the chicken broth. After the potatoes have come to a low boil, add in the vegetables. Bring this to a low boil and add the creamer and flour mixture through a strainer. Stir well, but be careful not to break anything up. Add in the spices and seasonings and let this thicken up slightly. It is now ready to serve. Enjoy.

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