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Creamy Potato and Sausage Chowder
with mixed greens salad

Active: 35 Total: 60

This soup is filled with the flavors of early summer vegetables and smoky sausage links. A simple green salad balances the richness of the soup with fresh crispness and acidity.
Smarts: This meal requires a fair bit of chopping, but it's quick and mostly hands-off once the prep is done.



Creamy Potato and Sausage Chowder:
  • Bell peppers, red - 1 , chopped
  • Onions, medium and red - 1/2 , chopped
  • Garlic - 2 cloves , chopped
  • Fennel - 1 bulb , chopped (sub celery)
  • Sausage links, any smoked or pre-cooked - 12 oz , chopped or sliced
  • Thyme leaves, fresh - 2 tsp (sub dried and use half the amount listed)
  • Potatoes, baby or new - 10 oz , quartered
  • Beans, black-eyed peas (14 oz / 397 g) - 1 can , drained and rinsed
  • Butter - 1 Tbsp
  • Flour, all-purpose - 2 Tbsp
  • Stock, any type - 4 cups
  • Vinegar, apple cider - 1 Tbsp
  • Heavy cream - 1/2 cup (sub half and half or milk, but soup will be less creamy)
Mixed Greens Salad:
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 2 Tbsp
  • Mixed greens - 5 oz


  1.  Bell peppers / Onions / Garlic / Fennel / Sausage - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Thyme - Remove leaves from stems. (Can be done up to 5 days ahead)

  3. Potatoes - Prep as directed.

  4. Beans - Drain and rinse.

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  1. Heat a Dutch oven with butter over medium heat. When butter is melted and bubbly, add bell peppers, onions, garlic, fennel, and sausage with a pinch of salt. Saute until vegetables begin to turn tender, 4 to 5 minutes.

  2. Sprinkle flour and thyme leaves over vegetables and stir until no dry spots remain. Slowly pour in stock, stirring constantly to break up any lumps. Stir in potatoes and black eyed peas and bring to a low simmer.

  3. Reduce heat to low and cover with a lid. Simmer the soup gently until all the vegetables are tender and the flavors have come together, 20-25 minutes.

  4. While the soup is simmering, whisk together wine vinegar, mustard, and honey in a serving bowl. Slowly add olive oil while whisking. Season with some salt and pepper. Add mixed greens on top of dressing but wait to toss until serving time.

  5. When soup is finished cooking, remove from heat and stir in apple cider vinegar and cream. Taste and season with some salt and pepper, if needed.

  6. Toss the salad.

  7. Ladle soup into bowls and serve with salad on the side. Enjoy!



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