Description
This hearty and comforting Sausage Potato Soup combines savory Italian sausage, tender red potatoes, and a creamy broth seasoned with herbs and spices. Perfect for a cozy meal, this soup is rich in flavor with a touch of heat balanced by creamy cheddar cheese.
Ingredients
Scale
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Soup
- 1 lb. ground Italian sausage, hot or mild
- 2 tablespoons butter
- 1 yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 5 cups chicken broth
- 1 cup heavy cream
- 1 ¼ lbs. red potatoes, about 6 small potatoes
- 2 cups shredded cheddar cheese (optional)
Instructions
- Cook the Sausage: Remove the casings from the sausage if using links. Heat a large pot over medium heat and add the sausage, breaking it apart with a spoon. Cook until halfway done, then partially cover and continue cooking for a total of 10-12 minutes until fully cooked. Set aside the cooked sausage and reserve 1 tablespoon of drippings.
- Sauté Vegetables: Add the reserved drippings and 2 tablespoons of butter to the pot over medium heat. Add diced onions, celery, and carrots, cooking for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Flour and Liquids: Stir in the flour and cook for 2 minutes to remove the raw taste. Gradually add chicken broth, using a silicone spatula to scrape the bottom of the pot to incorporate browned bits. Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings (basil, parsley, oregano, mustard powder, and pepper).
- Simmer Potatoes: Bring the soup to a boil, then reduce heat to a simmer. Cube the washed and dried red potatoes into 1-inch pieces and add them to the soup. Simmer uncovered for 25 minutes or until potatoes are fork tender.
- Combine and Finish: Return the cooked sausage to the pot and stir to combine. Reduce heat to low and stir in the cheddar cheese if using until melted and incorporated. Serve hot immediately.
Notes
- Mustard powder, hot sauce, and soy sauce enhance flavor subtlety without making the soup spicy.
- Red potatoes hold their shape best in soups due to their waxy texture; Yukon Gold potatoes are a good alternative, while Russets are starchier and less ideal.
- Adding corn towards the end of cooking makes a delicious addition to the soup.
- For a crock pot method, cook and crumble sausage and vegetables on the stove, then drain grease before adding to crock pot with remaining ingredients, cooking on low for 6 hours or high for 4 hours. Stir in cream and cheese at the end.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Avoid overcooking potatoes to ensure better reheating quality.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg
