Description
Hearty and comforting Sausage Potato Soup made with savory Italian sausage, tender red potatoes, and a creamy broth, perfect for chilly days. This flavorful soup combines aromatic vegetables, cheese, and a hint of spice for a fulfilling meal.
Ingredients
Spices and Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
Meat
- 1 lb. ground Italian sausage (hot or mild)
Vegetables
- 1 yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1¼ lbs. red potatoes (about 6 small potatoes), cut into 1-inch cubes
Dairy & Fats
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup heavy cream
- 2 cups shredded cheddar cheese (optional)
Liquids
- 5 cups chicken broth
Instructions
- Cook the Sausage: Remove casings from the links if needed. Heat a large pot over medium heat, add sausage, and crumble while cooking. Cover partially and cook through, stirring occasionally, about 10-12 minutes total. Set aside sausage and reserve 1 tablespoon drippings.
- Sauté Vegetables: Add reserved drippings and 2 tablespoons butter to the pot over medium heat. Add diced onion, celery, and carrots; cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute more.
- Make the Roux: Sprinkle in flour and cook, stirring, for 2 minutes to remove the raw flour taste. Slowly add chicken broth in splashes, scraping the bottom to incorporate browned bits for flavor.
- Add Cream and Seasonings: Stir in heavy cream, hot sauce, soy sauce, dried basil, parsley, oregano, mustard powder, and black pepper. Bring mixture to a boil, then reduce to a simmer.
- Add Potatoes and Simmer: Add cubed potatoes to the soup and cook uncovered until fork-tender, about 20-25 minutes.
- Combine and Serve: Return cooked sausage to the pot and stir to combine. Reduce heat to low and stir in shredded cheddar cheese if using. Serve hot and enjoy!
Notes
- For a crock pot method, cook sausage first and then combine all ingredients except cheese in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding cheese at the end.
- Adjust hot sauce quantity to control the spiciness of the soup.
- Use mild sausage if you prefer less heat.
- Potatoes can be peeled or left unpeeled based on preference.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg
