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Summer Sausage Potato Soup

Summer Sausage Potato Soup

Posted by Karla Powell on 11th Nov 2020

A dear friend shared this recipe idea with me.  I put a "Silver Creek" twist on it using our Jim's Blue Ribbon Garlic  Summer Sausage.  There are three varieties of this summer sausage: beef, garlic, or plain.  The beauty of this is you can swap out any of our sausage items and make it your own unique way. 

Yields approximate 10-12 cups


14 oz Jim’s Blue Ribbon summer sausage (1)

12 medium potatoes, peeled and cubed (about 8 cups)

4 cups frozen mixed veggies

4 cups chicken broth

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cumin

½ teaspoon salt

½ teaspoon pepper

3 cups whole milk

1 ½ cups shredded cheddar cheese

1 teaspoon dried parsley

2 celery ribs, sliced


Slice and dice summer sausage, set aside. In a large kettle, combine the potatoes, mixed veggies, broth, celery, and seasonings. Bring to a boil.

Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.

Stir in summer sausage and simmer for 5 mins. Add the milk and cheese Cook and stir over low heat until cheese is melted and soup is heated through. Sprinkle with parsley as you serve.

Product link:

1.  Jim's Blue Ribbon Summer Sausage  (nutrition info located in photo section)

Adapted from

As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.

I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.

Please feel free to make changes to this recipe to fit your dietary needs.