Description
A hearty and creamy sausage potato soup packed with savory Italian sausage, tender red potatoes, and a blend of aromatic herbs and spices. Perfect for a comforting meal on chilly days, this soup combines rich flavors with a smooth texture, enhanced by optional shredded cheddar cheese for extra indulgence.
Ingredients
Spices and Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
Meat and Dairy
- 1 lb. ground Italian sausage (hot or mild)
- 2 tablespoons butter
- 1 cup heavy cream
- 2 cups shredded cheddar cheese (optional)
Vegetables
- 1 yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 ¼ lbs. red potatoes (about 6 small potatoes), cut into 1-inch cubes
Other
- 3 tablespoons flour
- 5 cups chicken broth
Instructions
- Cook the Sausage: Remove the casings if using sausage links. In a large pot over medium heat, crumble and cook the sausage until halfway done. Partially cover and continue cooking for about 10-12 minutes total, stirring occasionally until fully cooked. Set aside the sausage and reserve 1 tablespoon of drippings.
- Sauté Vegetables: In the same pot, add the reserved sausage drippings and 2 tablespoons of butter over medium heat. Add diced onions, celery, and carrots, cooking for 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
- Create Roux: Sprinkle the flour over the vegetables, cooking and stirring for 2 minutes to eliminate raw flour taste.
- Add Liquids and Seasonings: Gradually pour in the chicken broth while scraping the bottom of the pot with a silicone spatula to incorporate browned bits. Slowly stir in heavy cream, soy sauce, hot sauce, dried basil, parsley, oregano, mustard powder, and pepper until well combined.
- Cook Potatoes: Bring the soup to a boil, then reduce to a simmer. Add the cubed red potatoes and cook uncovered for 20-25 minutes until potatoes are fork tender.
- Combine and Finish: Stir the cooked sausage back into the pot. Lower the heat to low and optionally add shredded cheddar cheese, stirring until melted. Serve hot.
Notes
- Crock Pot Method: Brown the sausage and sauté the vegetables on the stove first, then add all ingredients (except cheese) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cheese before serving if desired.
- Adjust hot sauce amount to taste depending on spice preference.
- For a thicker soup, use slightly less chicken broth or add additional flour during step 3.
- Use mild sausage for a less spicy version.
- Can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg
