Sausage and Potato Soup

Delicious and hearty. A Chicago favorite.


  • 2 Scott Pete Beef Polish Sausage sliced into 1 inch pieces
  • 2 medium to large russet potatoes, washed and cubed
  • 1 can cream of celery soup
  • 3 cups chicken broth
  • 1 medium onion
  • 1/2 cup chopped carrots
  • 1 cup evaporated milk
  • 2 teaspoons dried parsley flakes


  1. Coarsely chop the potato slices. Leave some of the potato peel on. Thinly slice onion and sausage and coarsely chop.
  2. In a slow cooker combine potato, onion, soup, and chicken broth.
  3. Turn cooker on HIGH. In skillet over medium heat, brown sausage. Drain well and add to mixture in cooker. Cover and cook on HIGH for 2 1/2 to 4 hours, or until vegetables are tender.
  4. Stir in milk and parsley flakes. Continue to cook for 15 to 20 minutes longer, or until heated through.
6 - 8
prep time
total time