Creamy Sausage Potato Soup (Printable Version)
Hearty Italian sausage with tender potatoes and vegetables in a rich, creamy broth that's ready in just one hour.
# Everything You’ll Need:
→ Seasonings
01 -
1 teaspoon dried basil
02 -
½ teaspoon dried parsley
03 -
½ teaspoon dried oregano
04 -
½ teaspoon mustard powder
05 -
¼ teaspoon black pepper
→ Soup
06 -
1 lb ground Italian sausage (hot or mild)
07 -
2 tablespoons butter
08 -
1 yellow onion, diced
09 -
½ cup diced carrots
10 -
2 ribs celery, diced
11 -
3 cloves garlic, minced
12 -
3 tablespoons flour
13 -
1 teaspoon soy sauce
14 -
1 teaspoon hot sauce
15 -
5 cups chicken broth
16 -
1 cup heavy cream
17 -
1 ¼ lbs red potatoes (about 6 small), cut into 1-inch cubes
18 -
2 cups shredded cheddar cheese (optional)
# Steps to Cook:
01 -
Remove casings from sausage if using links. Preheat a large pot over medium heat. Add sausage and cook, crumbling to break it apart. Once cooked halfway, cover partially and continue heating, stirring occasionally, until fully cooked through (about 10-12 minutes total). Set sausage aside and reserve 1 tablespoon drippings.
02 -
Add the reserved drippings to the pot along with 2 tablespoons butter over medium heat. Add diced onions, celery, and carrots, cooking for 5 minutes. Add garlic and cook for 1 minute more.
03 -
Add flour and cook for 2 minutes. Gradually add chicken broth in splashes, using a silicone spatula to scrape the bottom of the pot to incorporate flavor. Slowly stir in heavy cream, hot sauce, soy sauce, and all seasonings.
04 -
Bring mixture to a boil, then reduce to a simmer. Add potato cubes and simmer uncovered until potatoes are fork tender, about 20-25 minutes. Add cooked sausage back to the pot and stir to combine.
05 -
Reduce heat to low and stir in shredded cheddar cheese if desired. Serve hot.
# Extra Suggestions:
01 -
The mustard powder, hot sauce, and soy sauce act as flavor enhancers and won't be distinctly tasted in the finished soup
02 -
The hot sauce doesn't make the soup spicy - Texas Pete or Frank's are recommended brands
03 -
Red potatoes are ideal for this soup as they hold their shape better due to lower starch content; Yukon Gold potatoes are a good alternative
04 -
Corn makes an excellent addition and can be stirred in at the end of cooking
05 -
For Crock Pot method: cook sausage with vegetables on stovetop first, transfer to slow cooker with all ingredients except cream and cheese, cook on low for 6 hours or high for 4, then stir in cream and cheese at the end
06 -
When using the Crock Pot method, omit the butter, drippings and flour from the recipe
07 -
Drain sausage grease thoroughly before adding to the Crock Pot and skim any excess fat from the surface before serving