why make this recipe
Sausage Potato Soup is a cozy and comforting dish that warms your heart and fills your stomach. It’s perfect for chilly days or when you need something hearty and filling. This soup combines savory sausage, tender potatoes, and rich cream to create a delightful blend of flavors and textures. Plus, it’s easy to make and will surely please your family and friends.
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, diced carrots, and diced 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 incorporates the roux evenly and lifts any browned bits for flavor. Stir until smooth and there are 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 the Sausage Potato Soup hot, garnished with extra shredded cheddar cheese if desired. You can also add a sprinkle of fresh herbs for a pop of color and flavor. This soup pairs wonderfully with crusty bread or a fresh salad for a complete meal.
how to store Sausage Potato Soup
To store leftovers, let the soup cool completely. Pour it into an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the soup for longer storage, up to 3 months. Just make sure to thaw it overnight in the refrigerator before reheating.
tips to make Sausage Potato Soup
- Use a mix of different colored potatoes for a nice visual appeal.
- If you like it spicy, feel free to add more hot sauce or even some crushed red pepper flakes.
- Make sure to stir the soup frequently while it simmers to prevent sticking to the bottom of the pot.
variation
For a healthier twist, consider using turkey sausage instead of Italian sausage. You can also add leafy greens like kale or spinach for added nutrition.
FAQs
1. Can I make this soup ahead of time?
Yes, you can prepare the soup in advance and store it in the refrigerator. It tastes even better the next day as the flavors meld together.
2. Can I substitute the heavy cream?
Yes, you can use half-and-half or milk for a lighter version of the soup. Just keep in mind that the texture and creaminess will be different.
3. What can I add to this soup to make it more filling?
You can add beans or lentils for extra protein and fiber. Chopped greens like spinach or kale are also a great addition for more nutrients.
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)
- 2 cups shredded cheddar cheese (optional) for garnish
Instructions
Preparation
- 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, diced carrots, and diced celery over medium heat for about 5 minutes, or until softened and the onions become translucent.
- 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.
Cooking
- Gradually add the chicken broth in splashes while using a silicone spatula to scrape the bottom of the pot. 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.
- Stir in the heavy cream, soy sauce, and hot sauce. If using, stir in shredded cheddar cheese until melted. Heat through gently before serving.
Notes
To store leftovers, let the soup cool completely. Pour it into an airtight container and keep it in the refrigerator for up to 3 days or freeze for longer storage, up to 3 months.