Potato Soup

I’m going to interrupt my Japan stuff to share this recipe. I decided to make this soup because it is easy and one of my favorites. This is a Marshall family favorite and I think my mom has been making forever and it always turns out therefore I have labeled it “tried and true”. On a side note don’t make this during the summer. I think it’s only good during winter.


  • 4 – 6 Large Potatoes
  • 1 small onion
  • 1 lb. Jimmy Dean sausage (breakfast sausage – regular flavor)
  • milk (enough to cover potatoes) – don’t use skim milk
  • 1 can cream of mushroom soup
  • 1 8 oz. cream cheese
  • 1 Tblsp. butter
  • Salt and pepper


  1. Peel the potatoes and cut them into bite size pieces.
  2. Boil the potatoes with some salt and a tablespoon of butter until the potatoes are tender. Do not over boil because you don’t want potato mush.
  3. While the potatoes are cooking, brown the onion and sausage and break the sausage into small pieces.
  4. Drain the potatoes and the onions and meat.
  5. Put the potatoes back into the soup pot and cover with milk. Then add the cream of mushroom soup and the meat and onions and let simmer.
  6. A few minutes before you are ready to eat, cut the cream cheese into chunks and add to the soup.
  7. Enjoy!

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Filed under Soup, vegetables

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