Description
This comforting Sausage Potato Soup combines spicy Italian sausage, creamy red potatoes, and a blend of herbs and seasonings to create a rich and hearty meal. Simmered on the stovetop until the potatoes are tender and finished with a touch of heavy cream and cheddar cheese, it’s a perfect dish for cooler weather or anytime you crave a satisfying soup.
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 flour
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce (e.g., Texas Pete or Frank’s)
- 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 from the sausage if using links. Preheat a large pot over medium heat and add the sausage. Cook and crumble, stirring occasionally, partially covered, for about 10-12 minutes until fully cooked. Set sausage aside and reserve 1 tablespoon of drippings; alternatively, use butter if drippings are not available.
- Sauté Vegetables: Add the reserved drippings and 2 tablespoons of butter to the pot over medium heat. Add diced onions, celery, and carrots. Cook for 5 minutes until vegetables soften. Add minced garlic and cook for an additional 1 minute.
- Create Roux and Add Liquids: Stir in flour and cook for 2 minutes to create a roux. Gradually add chicken broth in splashes, stirring and scraping the bottom of the pot to release flavor. Slowly add heavy cream, then stir in soy sauce, hot sauce, and seasonings (basil, parsley, oregano, mustard powder, pepper).
- Simmer and Add Potatoes: Bring the soup to a boil, then reduce heat to a simmer. Add cubed red potatoes and simmer uncovered for 20-25 minutes until potatoes are fork tender.
- Combine and Finish: Return cooked sausage to the soup and stir to combine. Reduce heat to low and stir in shredded cheddar cheese if desired until melted and incorporated. Serve hot.
Notes
- The mustard powder, hot sauce, and soy sauce enhance flavor subtly without overpowering the soup with heat or saltiness.
- Red potatoes are preferred for their waxy texture which helps them hold their shape; Yukon Gold can be a substitute, Russets are starchier and may break down more.
- Optional additions like corn can be added toward the end of cooking for extra sweetness and texture.
- For a Crock Pot method, cook sausage and vegetables on stovetop, drain grease, then transfer all ingredients except heavy cream and cheese to a slow cooker. Cook on low for 6 hours or high for 4 hours, add cream and cheese at the end.
- Storage: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Avoid overcooking potatoes to ensure good texture upon reheating.
- This recipe is featured in The Cozy Cookbook, page 40.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg
