Description
A hearty and comforting sausage potato soup featuring ground Italian sausage, red potatoes, and a creamy broth infused with flavorful herbs and spices. Perfect for chilly days and easy to prepare on the stovetop or in a crock pot.
Ingredients
Scale
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Soup
- 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
- 1 ¼ lbs. red potatoes, about 6 small potatoes
- 2 cups shredded cheddar cheese, optional
Instructions
- Cook the Sausage: Remove casings from sausage if using links. Preheat a large pot over medium heat. Add sausage and cook, crumbling to break apart. When halfway cooked, partially cover and continue cooking while stirring occasionally for about 10-12 minutes total. Set sausage aside and reserve 1 tablespoon drippings. Use butter as substitute if needed.
- Sauté Vegetables: Add reserved drippings along with 2 tablespoons butter to the pot over medium heat. Add diced onions, celery, and carrots. Cook for 5 minutes until softened, then add garlic and cook for 1 minute more.
- Make the Roux: Stir in flour and cook for 2 minutes to eliminate raw taste. Gradually add chicken broth in splashes while scraping the bottom of the pot with a spatula to incorporate browned bits for flavor.
- Add Liquids and Seasonings: Slowly stir in heavy cream, hot sauce, soy sauce, and all seasonings (basil, parsley, oregano, mustard powder, and pepper). Bring the mixture to a boil, then reduce heat to a simmer.
- Cook Potatoes: Clean and dry red potatoes, then cut into 1-inch cubes. Add potatoes to the soup and simmer uncovered until they are fork tender, about 25 minutes.
- Combine Sausage and Cheese: Return cooked sausage to the pot and stir to combine. Reduce heat to low, stir in shredded cheddar cheese if desired until melted. Serve hot.
Notes
- Mustard powder, hot sauce, and soy sauce enhance flavor subtly without making the soup spicy.
- Red potatoes hold their shape best in soups; Yukon Gold are a good alternative. Russet potatoes are starchier and may break down more.
- Add corn at the end of cooking for extra sweetness and texture.
- For crock pot method: cook sausage with vegetables on stovetop, drain grease, transfer to slow cooker, add remaining ingredients except cream and cheese, cook low for 6 hours or high for 4, stir in cream and cheese before serving.
- Store leftover soup in an airtight container refrigerated up to 3 days or freeze up to 3 months.
- Do not overcook potatoes if planning to freeze for better reheating texture.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 60 mg
