Ultimate Spicy Spud Soup

    Ultimate Spicy Spud Soup

    (78)
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    1hr15min


    76 people made this

    About this recipe: My hubby's uncle created this wonderful soup...everyone slurps it up. It is excellent served with a crunchy French bread! Word of warning: we like our food hot, you may not need as much cayenne chilli as called for in recipe.

    Ingredients
    Serves: 12 

    • 2 cloves garlic, peeled
    • 1/2 red onion
    • 450g minced Italian sausage
    • 10 large russet potatoes, peeled and cubed
    • seasoning salt to taste
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoon cayenne chilli, or to taste
    • 1 (375ml) can evaporated milk
    • 1/4 cup (60g) butter
    • 1 teaspoon dried parsley

    Directions
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink.
    2. Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne chilli to taste. Bring to a boil over medium-high heat and cook until potatoes are tender. when potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.
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    Reviews and ratings
    Global ratings:
    (78)

    Reviews in English (78)

    by
    49

    This deserves a 5+. It is exactly like the Olive Garden soup that makes their soup, salad, and breadsticks my husband's favorite meal eating out. When I was looking for the perfect soup for the rainy week of weather we were getting I found this. It probably saved his co-workers alot of grouchiness. I used Johnsonville brats as they are his favorite. I also left half the skins on the potatoes to give it some depth and contrast. The garlic and onions were crushed and minced instead of processed to keep the cellular walls intact to preserve the flavor(over processing can break the cell membrane and chenge the flavors). Served with a crusty bread and garden salad its easier than waiting in line for 30mins at Olive Garden and just as fulfilling.  -  29 Nov 2006  (Review from Allrecipes US | Canada)

    by
    21

    Great recipe! I used sweet Italian turkey sausage and added celery and carrots. Adding a pinch of crushed red pepper made the soup delicious and spicy. Can't wait to make it again. mmm...  -  05 Nov 2001  (Review from Allrecipes US | Canada)

    by
    18

    definately have to cut down on the cayenne next time I make this 2tsp was more than enough for us. I took the suggestion from another review to use chicken stock instead of water and cut the butter to 2TBS and used reduced fat milk. It was a big hit with my spicy loving guys!  -  28 Mar 2006  (Review from Allrecipes US | Canada)

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