Description
This hearty Sausage Potato Soup combines flavorful Italian sausage, tender red potatoes, and a creamy broth, seasoned with herbs and spices for a comforting meal. Perfect for chilly days, this stovetop soup is rich, cheesy, and full of satisfying textures.
Ingredients
Sausage 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
Herbs and Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
Other Ingredients
- 3 tablespoons flour
- 5 cups chicken broth
Instructions
- Cook the Sausage: Remove the casings from the sausage if using links. Heat a large pot over medium heat and add the sausage. Crumble and cook until halfway done, then partially cover and continue cooking, stirring occasionally until fully cooked, about 10-12 minutes. Set aside the cooked sausage and reserve 1 tablespoon of the drippings. If no drippings are available, butter can be used.
- Sauté Vegetables: Add the reserved sausage drippings along with 2 tablespoons butter to the pot over medium heat. Add diced onions, celery, and carrots, cooking for about 5 minutes until softened. Add minced garlic and cook for an additional minute.
- Add Flour: Stir in the flour and cook for 2 minutes to form a roux, which will thicken the soup.
- Add Liquids and Seasonings: Gradually pour in the chicken broth, stirring and scraping the bottom of the pot with a silicone spatula to incorporate browned bits for flavor. Slowly add heavy cream, soy sauce, hot sauce, and the dried herbs and spices (basil, parsley, oregano, mustard powder, and pepper). Stir well.
- Simmer with Potatoes: Bring the soup to a boil, then reduce heat to a simmer. Add the cubed red potatoes to the pot. Simmer uncovered until the potatoes are tender when pierced with a fork, about 20-25 minutes.
- Finish the Soup: Return the cooked sausage to the pot and stir to combine. Lower the heat and stir in shredded cheddar cheese if using, allowing it to melt and enrich the soup. Serve hot.
Notes
- For a Crock Pot Method: Brown the sausage in a skillet, then add all ingredients except cheddar cheese to a slow cooker. Cook on low for 7-8 hours or high for 3-4 hours, adding cheese at the end.
- Use mild or hot Italian sausage depending on your spice preference.
- Adjust hot sauce quantity to control the spice level in the soup.
- Red potatoes hold their shape well for soups, making them ideal for this recipe.
- Shredded cheddar cheese is optional but adds extra creaminess and flavor.
