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!
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)
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
