Description
Sausage Potato Soup is a hearty, creamy bowl of comfort made with flavorful Italian sausage, tender red potatoes, fragrant vegetables, and a rich broth finished with cream and optional cheddar cheese. This satisfying soup is perfect for cozy dinners and easy to prepare in just about an hour.
Ingredients
Scale
Meat
- 1 lb. (453.6 g) ground Italian sausage (hot or mild)
Vegetables
- 1 yellow onion, diced
- ½ cup (65 g) carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 ¼ lbs. (567 g) red potatoes, cubed (about 6 small potatoes)
Dairy & Fats
- 2 tablespoons (28 g) butter
- 1 cup (240 ml) heavy cream
- Optional: 2 cups (226 g) shredded cheddar cheese
Liquids & Condiments
- 5 cups (1.18 L) chicken broth
- 1 teaspoon (5 ml) soy sauce
- 1 teaspoon (5 ml) hot sauce
Thickening Agent
- 3 tablespoons (24 g) flour
Instructions
- Cook the Sausage: In a large pot, cook and crumble the ground Italian sausage over medium heat for about 10-12 minutes until browned. Reserve 1 tablespoon of the drippings in the pot, and discard the rest to keep the soup flavorful but not greasy.
- Sauté the Vegetables: Add the reserved drippings and 2 tablespoons of butter to the pot. Sauté the diced onion, carrots, and celery over medium heat for about 5 minutes, stirring frequently, until softened and the onions become translucent. This builds the aromatic base of the soup.
- Add Garlic and Flour: Stir in the minced garlic and cook for 1 minute until fragrant. Then sprinkle in the flour and cook for an additional 2 minutes, stirring constantly, to create a roux which will thicken the soup.
- Incorporate Chicken Broth: Gradually add the chicken broth in splashes while scraping the bottom of the pot with a silicone spatula. Stir well to combine the roux with the broth and lift any browned bits for extra flavor, ensuring a smooth, lump-free base.
- Simmer with Potatoes: Add the cubed red potatoes and bring the soup to a gentle simmer. Cook uncovered for approximately 20-25 minutes, until the potatoes are fork-tender and have released their starch, thickening the soup naturally.
- Finish the Soup: Stir in the heavy cream for a rich, creamy texture. Add 1 teaspoon each of soy sauce and hot sauce to enhance and balance the flavors. If desired, fold in shredded cheddar cheese until melted and combined, then heat through gently before serving.
Notes
- You can adjust the heat level by using mild or hot Italian sausage and controlling the amount of hot sauce added.
- For a thicker soup, use all the sausage drippings instead of discarding most.
- Make it gluten-free by substituting flour with a gluten-free blend or cornstarch slurry.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Add chopped fresh parsley or chives as garnish for freshness and color.
