Creamy Sausage Potato Soup

 Why You’ll Love This Recipe

• Rich Flavor: The combination of Italian sausage, aromatic vegetables, and a blend of herbs creates a deeply satisfying taste.
• Creamy Texture: The addition of heavy cream and optional cheddar cheese provides a luscious, creamy consistency.
• Versatility: This soup can be made on the stove top or in a slow cooker, accommodating different cooking preferences.
• Comforting: It’s a perfect comfort food, ideal for chilly days or when you crave something warm and filling.

Ingredients

• 1 teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon mustard powder
• ¼ teaspoon pepper
• 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
• 1¼ lbs. red potatoes (about 6 small potatoes), cut into 1-inch cubes
• 2 cups shredded cheddar cheese (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Sausage: In a large pot over medium heat, cook and crumble the Italian sausage until fully cooked. Remove the sausage and set aside, reserving 1 tablespoon of the drippings in the pot.
2. Sauté Vegetables: Add butter to the pot along with the reserved drippings. Sauté the diced onion, carrots, and celery for about 5 minutes until softened. Add minced garlic and cook for an additional minute.
3. Create Roux: Stir in the flour and cook for 2 minutes, ensuring the raw flour taste is eliminated.
4. Add Liquids and Seasonings: Gradually add the chicken broth, stirring continuously to prevent lumps. Incorporate the heavy cream, soy sauce, hot sauce, dried basil, dried parsley, dried oregano, mustard powder, and pepper. Bring the mixture to a boil, then reduce to a simmer.
5. Add Potatoes: Introduce the cubed red potatoes to the pot. Simmer uncovered for 20-25 minutes, or until the potatoes are fork-tender.
6. Combine and Serve: Return the cooked sausage to the pot and stir to combine. If using, reduce heat to low and gently stir in the shredded cheddar cheese until melted. Serve hot.

Servings and Timing

• Servings: This recipe yields approximately 11 cups of soup, serving about 6 people.
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Variations

• Spiciness Level: Adjust the heat by choosing hot or mild Italian sausage and modifying the amount of hot sauce used.
• Vegetable Additions: Incorporate additional vegetables such as spinach or kale for extra nutrients and flavor.
• Cheese Options: Experiment with different cheeses like Monterey Jack or Gouda to alter the flavor profile.
• Herb Substitutions: Fresh herbs can be used in place of dried ones; typically, 1 tablespoon of fresh herbs equals 1 teaspoon of dried.

Storage/Reheating

• Storage: Allow the soup to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days.
• Freezing: This soup freezes well. Place cooled soup in freezer-safe containers and freeze for up to 3 months.
• Reheating: Reheat on the stove over medium heat until warmed through, stirring occasionally. If the soup has thickened, add a splash of chicken broth or water to reach the desired consistency.

FAQs

What type of potatoes work best in this soup?

Red potatoes are recommended for this recipe due to their waxy texture, which holds up well during cooking. However, Yukon Gold or russet potatoes can also be used.

Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute the butter with a plant-based alternative, use coconut cream or a non-dairy creamer in place of heavy cream, and omit the cheese or use a dairy-free cheese substitute.

Can I use pre-cooked sausage?

Yes, pre-cooked sausage can be used. Simply slice or crumble it and add it to the soup after sautéing the vegetables.

How can I thicken the soup if it’s too thin?

If the soup is thinner than desired, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the simmering soup and cook until it

Creamy Sausage Potato Soup

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• Author: Isabella
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

This Creamy Sausage Potato Soup is a comforting and hearty dish packed with Italian sausage, tender potatoes, and aromatic vegetables in a rich, creamy broth. Perfect for chilly nights, this easy recipe can be made on the stovetop or in a slow cooker. Add cheddar cheese for an extra layer of flavor!

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Ingredients

• Seasonings:
  • 1 teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon mustard powder
  • ¼ teaspoon black pepper
• Main Ingredients:
  • 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
  • 1¼ lbs. red potatoes (about 6 small), cut into 1-inch cubes
  • 2 cups shredded cheddar cheese (optional)

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Instructions

• Cook the Sausage:
  • In a large pot over medium heat, cook and crumble the Italian sausage until browned. Remove sausage, leaving 1 tablespoon of drippings in the pot.
• Sauté the Vegetables:
  • Add butter and sauté the onion, carrots, and celery for about 5 minutes until softened. Stir in the garlic and cook for an additional minute.
• Make the Roux:
  • Sprinkle in the flour and cook for 2 minutes, stirring constantly to remove the raw flour taste.
• Add Liquids and Seasonings:
  • Slowly add chicken broth while stirring. Stir in heavy cream, soy sauce, hot sauce, basil, parsley, oregano, mustard powder, and black pepper. Bring to a boil, then reduce heat.
• Add the Potatoes:
  • Stir in the diced potatoes and let simmer uncovered for 20-25 minutes until fork-tender.
• Combine & Serve:
  • Return the cooked sausage to the pot and stir. If using cheese, reduce heat to low and stir in until melted. Serve warm.

Notes

• Spicy Variation: Use hot Italian sausage and extra hot sauce for a kick.
• Vegetable Boost: Add spinach, kale, or bell peppers for more nutrition.
• Cheese Choices: Try Gouda, Monterey Jack, or a cheese blend.
• Dairy-Free Option: Use coconut cream instead of heavy cream and omit cheese.
• Thickening Tip: If too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the soup.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American