Description
This hearty Sausage Potato Soup is a comforting, delicious dish perfect for chilly days. Featuring savory Italian sausage, tender red potatoes, and a blend of aromatic seasonings, this creamy soup comes together easily on the stovetop or in a Crock Pot. Enhanced with cheddar cheese and a splash of heavy cream, it offers rich flavor and satisfying warmth in every bowl.
Ingredients
Scale
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon black 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 all-purpose flour
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce (e.g., Texas Pete)
- 5 cups chicken broth
- 1 cup heavy cream
- 1 ¼ lbs. red potatoes (about 6 small potatoes), cut into 1-inch cubes
- 2 cups shredded cheddar cheese (optional)
Instructions
- Cook the Sausage: Remove the casings if using sausage links. Heat a large pot over medium heat, add the sausage and crumble it while cooking. Once halfway cooked, partially cover and continue cooking, stirring occasionally, until fully cooked, about 10-12 minutes. Set aside sausage and reserve 1 tablespoon drippings (or use butter if none).
- Sauté Vegetables: Add reserved drippings and 2 tablespoons butter to the pot over medium heat. Add diced onions, celery, and carrots; cook for 5 minutes until softened. Add minced garlic and cook another 1 minute until fragrant.
- Add Flour and Broth: Stir in flour and cook for 2 minutes, stirring constantly. Gradually add chicken broth in splashes, scraping the bottom of the pot with a silicone spatula to incorporate flavorful browned bits.
- Add Cream and Seasonings: Slowly stir in heavy cream, soy sauce, hot sauce, dried basil, parsley, oregano, mustard powder, and pepper. Bring the soup to a boil, then reduce heat to a simmer.
- Cook Potatoes: Add cleaned and cubed red potatoes to the soup. Simmer uncovered for 20-25 minutes until potatoes are fork tender.
- Combine and Cheese: Return cooked sausage to the pot and stir to combine. Reduce heat to low, stir in the shredded cheddar cheese until melted (optional), then serve hot.
Notes
- The mustard powder, hot sauce, and soy sauce enhance flavor without making the soup spicy or overpowering.
- Red potatoes are preferred for their waxy texture, holding shape better during cooking. Yukon Gold potatoes are a good alternative; Russets are starchier and less ideal.
- Add corn at the end of cooking for extra sweetness and texture if desired.
- For Crock Pot method, skip drippings, butter, and flour; cook sausage and vegetables in skillet first, drain well, then transfer to slow cooker with remaining ingredients except cream and cheese. Cook low for 6 hours or high for 4 hours. Stir in cream and cheese at the end.
- Store leftovers in airtight containers; refrigerate up to 3 days or freeze up to 3 months. Potatoes reheat best if not overcooked initially.
Nutrition
- Serving Size: 1.8 cups (about 280g)
- Calories: 360
- Sugar: 3g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 15g
- Fiber: 2.5g
- Protein: 14g
- Cholesterol: 80mg
