Sausage Potato Soup – This Sausage Potato Soup Recipe. Is a comforting bowl of hearty goodness. With a savory blend of Italian sausage, tender potatoes, and a rich, creamy broth. This soup is perfect. For cozy nights in. It’s packed with flavor. Thanks to a mix of herbs. And a touch of heat from hot sauce. And red pepper flakes. Whether you’re looking to warm up on a chilly day. Or enjoy a deliciously satisfying meal. This soup hits the spot.
The first time I made this Sausage Potato Soup. It was a chilly evening. And I wanted something that would warm us. From the inside out. My husband and child. Were immediately drawn in. By the savory aroma. Wafting from the kitchen. As we sat down to eat. The rich, creamy broth. And the tender potatoes. Paired perfectly with the slightly spicy sausage. Making it an instant family favorite. Now, every time I make it. It brings back that feeling of warmth. And comfort. That we all love so much.
What makes this Sausage Potato Soup truly stands out?
This Sausage Potato Soup stands out. For its perfect balance of flavors. And textures. The combination of hot. Or mild Italian sausage. With creamy potatoes. Creates a rich, satisfying broth. That’s both comforting and indulgent. The added touches of soy sauce. And hot sauce. Elevate the taste. Making it unique. And irresistibly delicious. Plus, it’s easy to customize. Add cheese for extra richness. Or skip it for a lighter version. It’s the perfect one-pot meal. That’s simple enough for weeknights. But special enough. To serve to guests.
What You Need To Make This Sausage Potato Soup Recipe?
Italian Sausage: You can choose between hot. Or mild. Depending on your heat preference. Removing the casings. Allows for easier crumbling.
Red Potatoes: These hold their shape well during cooking. Giving the soup a satisfying texture. No need to peel them—just wash and dice.
Heavy Cream: Adds a rich creaminess to the soup. You can substitute with half-and-half. For a lighter option.
Soy Sauce: Enhances the savory depth of the soup. It’s a subtle addition. That makes a big difference in flavor.
Cheddar Cheese: This is optional. But it adds a delightful richness. And cheesy finish to the soup.
Garlic, Onion, Celery, and Carrots: These vegetables build the flavorful base of the soup. Adding sweetness and depth.
Steps To Make Sausage Potato Soup:
Step 1: Cook the Sausage: Start by removing the casings. From your sausage links if needed. In a large pot over medium heat. Crumble and cook the sausage. Until it’s halfway done. About 5-6 minutes. Cover the pot partially. And continue cooking for another 5-6 minutes, stirring occasionally. Until fully cooked. Set the sausage aside. Reserving 1 tablespoon of the drippings. If there aren’t enough drippings. Use butter instead.
Step 2: Sauté the Vegetables: In the same pot. Add the reserved drippings. Along with 2 tablespoons of butter. Toss in the diced onion, celery, and carrots. Sauté over medium heat. For about 5 minutes. Until softened. Add the minced garlic. And cook for another minute. Letting the aroma fill your kitchen.
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Step 3: Create the Base: Sprinkle the flour over the sautéed vegetables. And cook for 2 minutes, stirring constantly. Gradually pour in the chicken broth. Stirring as you go to deglaze the pot. And lift all the flavorful bits from the bottom. Slowly incorporate the heavy cream, soy sauce, hot sauce, and seasoning mix.
Step 4: Cook the Potatoes: Increase the heat. And bring the soup to a gentle boil. While it’s heating up. Wash and dice the red potatoes into 1-inch cubes. Once the soup is boiling. Add the potatoes. Reduce the heat to a simmer. And cook uncovered for 20-25 minutes. Or until the potatoes are tender. When pierced with a fork.
Step 5: Finish the Soup: Return the cooked sausage to the pot. And stir to combine. If you’re adding cheese. Reduce the heat to low. And stir in the shredded cheddar. Until melted and smooth.
Step 6: Serve: Ladle the soup into bowls. And garnish with a sprinkle of red pepper flakes and fresh parsley. Serve hot. And enjoy the comforting warmth of this hearty soup.
Tip:
For the best flavor. In your Sausage Potato Soup. Use a combination of mild and hot Italian sausage. To balance the richness. With a bit of heat. When cooking the sausage. Be sure to let it brown well in the pot. Those crispy bits left behind. Add incredible depth to the soup. When deglazed with the broth. Also, don’t rush the potatoes. Simmer them slowly. Until they’re tender and fully. Infused with the savory broth. For an extra creamy texture. Blend a portion of the soup. Before adding the sausage back in.
Frequently Asked Questions:
Can I use a different type of sausage?
Absolutely! You can use any sausage you like. Including turkey sausage. Or even a plant-based option. For a different flavor profile.
How can I make this soup lighter?
To lighten up the soup. Use half-and-half instead of heavy cream. And opt for turkey sausage. Or a lower-fat sausage.
Can I freeze this soup?
Yes. This soup freezes well! Just let it cool completely. Before transferring it to an airtight container. It can be frozen. For up to 3 months.
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Planning to try this recipe soon? Pin it for a quick find later!
Sausage Potato Soup Recipe
Ingredients
Seasonings:
- 1 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp ground mustard
- 1/4 tsp black pepper
Soup Ingredients:
- 1 pound ground Italian sausage hot or mild
- 2 tbsp butter
- 1 yellow onion finely diced
- 1/2 c carrots diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 1 tsp soy sauce
- 1 tsp hot sauce
- 5 c chicken broth
- 1 c heavy cream
- 1 1/4 pounds red potatoes about 6 small, cut into cubes
- 2 c shredded cheddar cheese optional
Garnish:
- Red pepper flakes
- Fresh parsley
Instructions
- Prepare the Sausage: If you're using sausage links. Remove the casings. Heat a large pot. Over medium heat. Add the sausage. Breaking it into small pieces. As it cooks. Continue cooking. Stirring occasionally. Until the sausage is fully browned. About 10-12 minutes. Set the cooked sausage aside. Reserving 1 tablespoon of the drippings. In the pot. If needed, add butter. To make up the difference.
- Sauté Vegetables: To the reserved drippings. Add 2 tablespoons of butter. And melt over medium heat. Add the diced onions, celery, and carrots. Cooking for about 5 minutes. Until they begin to soften. Stir in the minced garlic. And cook. For another minute.
- Build the Soup Base: Sprinkle the flour. Over the sautéed vegetables. And stir well. Cooking for 2 minutes. To eliminate the raw flour taste. Gradually pour in the chicken broth. Stirring constantly to deglaze the pot. And incorporate the browned bits from the bottom. Enhancing the flavor. Slowly mix in the heavy cream, hot sauce, soy sauce, and seasoning blend.
- Simmer the Soup: Increase the heat. To bring the mixture to a boil. Then reduce it to a simmer. Clean and dice the potatoes. Into 1-inch cubes. Then add them to the pot. Let the soup simmer uncovered. For 20-25 minutes. Or until the potatoes are tender.
- Combine and Serve: Return the cooked sausage to the pot, stirring to combine. If desired, reduce the heat to low. And mix in the shredded cheddar cheese. Until melted and smooth. Serve the soup hot. Garnished with red pepper flakes. And fresh parsley.
- Enjoy your hearty, flavorful Sausage Potato Soup!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
4 Responses
Have made this delicious soup twice now, my girlfriend loves it! As do I.
Full recipe please
Look up for the recipe, or click jump to recipe button 🙂
This soup is awesome. Thank for sharing the recipe. My family loves it.