Smoked Sausage, White Bean & Potato Soup

Happy 2013 everyone! I'm starting off the new year with a tasty soup recipe. The weather in Texas has been quite chilly and we even got snow on Christmas day. It's been a long time since we have had a White Christmas.

I planned a small get together for New Years Eve, so it was all about finger foods, dips and few appetizers.  On New Years day I had a bunch of leftovers.

Since the cold temps continued straight into the New Year. I thought a hot bowl of homemade soup would be fitting.  I started making a simple potato soup, but it quickly turned into a Smoked Sausage, White Bean & Potato Soup

 I had some smoked sausage leftover from the night before, so I sliced it and tossed into soup. The sausage gave the soup a smokey flavor.  Leftover ham can be used in place of sausage. Just use whatever you  have on hand.  

I'm a huge fan of adding beans to different soup recipes, so choosing to add white beans to a potato was a great choice. Also by using canned beans this soup was quick and easy to prepare. 

My brand of choice is Bush's Great Northern Beans, but I think Cannellini beans would work fine. Just use whatever white beans you have on hand. If you're a potato soup lover I think you will love this new spin on a old favorite. 

Smoked Sausage White Bean & Potato Soup 

3 - cups potatoes, diced
2 - stalks celery, chopped
1/2 - cup onions, chopped
1 1/2 - cups smoked sausage or ham, chopped 
2 1/2 - cups low sodium chicken broth
2 - cups half & half or whole milk (creamier with half & half)
3 - tablespoons butter, melted
3 - tablespoons all purpose flour
1 - 15 oz can Bush's great northern beans, drained & rinsed
1/2 - chicken bouillon cube, crushed
black pepper to taste

In a large pot, bring potatoes, celery, onions and smoked sausage to a boil in the chicken broth. Cook until the potatoes are tender about (10 - 15 minutes).

Drain and reserve liquid. Combine the reserved broth and half & half in pot. In a separate small bowl combine the melted butter and the flour.

Stir into half and half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, white beans. crushed bouillon and pepper. Heat through and serve.  

Inspired by: Borden

I'm brand ambassador with Bush’s Beans. All opinions stated above are entirely my own.


Anna Marie said…
Do you think it would work with dry beans that had been soaked overnight first? Or do you think canned is a "must"?
Tina Butler said…
Anna Marie, I haven't tried this recipe with dry beans. It doesn't really cook long enough to justify using dry beans. That is the reason canned beans are perfect.
Prime rib said…
I think your recipe would work just fine with dry beans, just soak overnight or quick soak them. Then add other ingredients before the beans are finish cooking. This recipe sounds like a winner. Happy cooking!!!
Leslie said…
Ohhh yum. this looks like a nice hearty soup!!!
Happy New Year
Tina Butler said…
Happy New Year Leslie!!
Michelle said…
Yummy - sounds like a "must try" this week!!
Oh how delicious it looks. I'm really into soups this time of year. Pinned & printed! =)
Anne J said…
Hi, it is Anne from over at I am new to blogging & following your blog, but I have been repinning your recipes on Pinterest for about a year now & I haven't been disappointed by any of them! One of my favorites has been your Overnight French Toast, which I have shared with several of my friends. I can't wait to try this recipe, it looks like it will quickly become one of my go to favorite soup recipes! Thanks for sharing!
What a wonderful winter soup - this looks so easy and so delicious! Thanks Tina!javascript:void(0)