Sausage Potato Soup is a warm and comforting dish perfect for any time of the year. It combines ground Italian sausage, tender potatoes, and a creamy broth to create a hearty meal. This soup is also easy to make, making it a great choice for weeknight dinners or gatherings with family and friends.
Making Sausage Potato Soup is a great idea for many reasons. First, it is satisfying and filling, making it perfect for a chilly day. Additionally, it uses simple ingredients that you may already have in your kitchen. Lastly, it’s a crowd-pleaser and can be customized with your favorite toppings, like cheese or herbs.
How to make Sausage Potato Soup
Ingredients:
- 1 lb. (453.6 g) ground Italian sausage (hot or mild)
- 2 tablespoons (28 g) butter
- 1 yellow onion, diced
- ½ cup (65 g) carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons (24 g) flour
- 1 teaspoon (5 ml) soy sauce
- 1 teaspoon (5 ml) hot sauce
- 5 cups (1.18 L) chicken broth
- 1 cup (240 ml) heavy cream
- 1 ¼ lbs. (567 g) red potatoes, cubed (about 6 small potatoes)
- Optional: 2 cups (226 g) shredded cheddar cheese
Directions:
- In a large pot, cook and crumble the ground Italian sausage over medium heat for about 10-12 minutes, until browned. Reserve 1 tablespoon of the drippings in the pot and discard the rest.
- Add the reserved drippings and 2 tablespoons of butter to the pot. Sauté the diced onion, carrots, and celery over medium heat for about 5 minutes, or until softened and the onions become translucent. Stir frequently.
- Stir in the minced garlic and cook for 1 minute until fragrant. Then sprinkle in the flour and cook for an additional 2 minutes to form a roux, stirring constantly to prevent browning.
- Gradually add the chicken broth in splashes while using a silicone spatula to scrape the bottom of the pot. This helps to incorporate the roux evenly and lift any browned bits for flavor. Stir until smooth with no clumps.
- Add the cubed red potatoes and bring the soup to a gentle simmer. Cook uncovered for approximately 20-25 minutes until the potatoes are fork-tender and releasing their starches into the broth.
- Stir in the heavy cream. Add 1 teaspoon each of soy sauce and hot sauce to enhance the flavor. If using, stir in shredded cheddar cheese until melted and combined. Heat through gently before serving.
How to serve Sausage Potato Soup
Serve Sausage Potato Soup hot in bowls. You can top it with extra shredded cheddar cheese, chopped green onions, or crispy bacon bits for added flavor and texture. A piece of crusty bread on the side goes well with this soup for dipping!
How to store Sausage Potato Soup
Let the soup cool before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you need to keep it longer, consider freezing the soup in portions for up to 3 months. Just make sure to let it thaw in the refrigerator before reheating.
Tips to make Sausage Potato Soup
- For extra flavor, try adding your favorite herbs like thyme or parsley while simmering the soup.
- You can use other types of sausage, such as turkey sausage, for a lighter option.
- Adjust the thickness of the soup by adding more or less chicken broth depending on your preference.
Variation
For a delicious twist, you can add vegetables like spinach or kale right before serving for extra nutrients and color.
FAQs
Can I make Sausage Potato Soup ahead of time?
Yes, you can make it ahead of time. Just store it in the refrigerator and reheat before serving.Is this soup spicy?
The spiciness depends on the type of Italian sausage you use. If you prefer a milder soup, opt for mild sausage.Can I use other kinds of potatoes?
Yes, you can use other potatoes such as Yukon gold or white potatoes. Just ensure they are cut into similar-sized cubes for even cooking.
Sausage Potato Soup
Ingredients
Main Ingredients
- 1 lb ground Italian sausage (hot or mild)
- 2 tablespoons butter
- 1 yellow onion, diced
- ½ cup carrots, diced
- 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, cubed (about 6 small potatoes)
Optional Toppings
- 2 cups shredded cheddar cheese Optional, for serving
Instructions
Cooking the Sausage
- In a large pot, cook and crumble the ground Italian sausage over medium heat for about 10-12 minutes, until browned. Reserve 1 tablespoon of the drippings in the pot and discard the rest.
Sautéing the Vegetables
- Add the reserved drippings and 2 tablespoons of butter to the pot. Sauté the diced onion, carrots, and celery over medium heat for about 5 minutes, or until softened and the onions become translucent. Stir frequently.
- Stir in the minced garlic and cook for 1 minute until fragrant. Then sprinkle in the flour and cook for an additional 2 minutes to form a roux, stirring constantly to prevent browning.
Combining Ingredients
- Gradually add the chicken broth in splashes while using a silicone spatula to scrape the bottom of the pot. This helps to incorporate the roux evenly and lift any browned bits for flavor. Stir until smooth with no clumps.
- Add the cubed red potatoes and bring the soup to a gentle simmer. Cook uncovered for approximately 20-25 minutes until the potatoes are fork-tender and releasing their starches into the broth.
Finishing the Soup
- Stir in the heavy cream. Add 1 teaspoon each of soy sauce and hot sauce to enhance the flavor. If using, stir in shredded cheddar cheese until melted and combined. Heat through gently before serving.