Description
Sausage Potato Soup is a comforting and hearty soup featuring spicy Italian sausage, tender red potatoes, diced vegetables, and a rich creamy broth. Enhanced with flavorful seasonings like basil, parsley, oregano, mustard powder, and a touch of hot sauce, this soup is perfect for cozy meals. The optional addition of cheddar cheese adds a delicious savory finish.
Ingredients
Scale
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Soup
- 1 pound 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 pounds red potatoes, about 6 small potatoes, cut into 1-inch cubes
- 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 crumble it with a spoon. Cook uncovered until halfway done, then cover partially and continue cooking, stirring occasionally, until fully cooked, about 10-12 minutes total. Set aside sausage and reserve 1 tablespoon drippings.
- Sauté Vegetables: To the same pot, add reserved drippings and 2 tablespoons butter over medium heat. Add diced onions, celery, and carrots. Cook for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute.
- Add Flour: Sprinkle in flour and cook, stirring constantly, for 2 minutes to remove raw flour taste.
- Add Liquids and Seasonings: Gradually add chicken broth in splashes, scraping the bottom of the pot with a silicone spatula to deglaze and incorporate flavorful bits. Slowly stir in heavy cream, hot sauce, soy sauce, dried basil, parsley, oregano, mustard powder, and pepper.
- Simmer Potatoes: Bring soup to a boil, then reduce heat to a simmer. Add cubed red potatoes. Simmer uncovered until potatoes are tender when pierced with a fork, about 25 minutes.
- Combine and Finish: Stir the cooked sausage back into the pot. Reduce heat to low, add shredded cheddar cheese if using, and stir until melted and combined. Serve hot.
Notes
- The mustard powder, hot sauce, and soy sauce act as subtle flavor enhancers without making the soup spicy.
- Red potatoes hold their shape better in soups and stews due to their waxy texture; Yukon Gold potatoes are a good alternative. Russet potatoes are starchier and may break down more.
- You can add corn towards the end of cooking for additional texture and sweetness.
- For a Crock Pot method: cook sausage and vegetables stove-top then transfer with remaining ingredients (except cream and cheese) to slow cooker. Cook on low for 6 hours or high for 4 hours, then stir in cream and cheese off heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months. Potatoes freeze best when not overcooked.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 55 mg
