Description
Hearty and comforting Sausage Potato Soup made with flavorful Italian sausage, tender red potatoes, and a creamy broth enriched with vegetables and optional cheddar cheese. Perfect for a cozy meal, this soup combines savory meat, fresh vegetables, and rich cream to create a satisfying dish that warms you from the inside out.
Ingredients
Scale
Sausage and Base
- 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
Vegetables and Cheese
- 1 ¼ lbs. (567 g) red potatoes, cubed (about 6 small potatoes)
- Optional: 2 cups (226 g) shredded cheddar cheese
Instructions
- Cook the Sausage: In a large pot over medium heat, cook and crumble the ground Italian sausage for 10-12 minutes until browned. Reserve 1 tablespoon of the drippings in the pot and discard the rest.
- Sauté Vegetables: Add the reserved sausage drippings and 2 tablespoons of butter to the pot. Sauté the diced onion, carrots, and celery over medium heat for about 5 minutes, stirring frequently, until vegetables are softened and onions are translucent.
- Add Garlic and Flour: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the mixture and cook for an additional 2 minutes, stirring constantly to form a roux without browning.
- Incorporate Broth: Gradually add the chicken broth in splashes, scraping the bottom of the pot with a silicone spatula to lift browned bits and evenly incorporate the roux. Stir until the mixture is smooth and lump-free.
- Simmer Potatoes: Add the cubed red potatoes, then bring the soup to a gentle simmer. Cook uncovered for 20-25 minutes until the potatoes are tender and release their starches into the broth, thickening the soup slightly.
- Finish Soup: Stir in the heavy cream followed by soy sauce and hot sauce for flavor. If desired, add shredded cheddar cheese and stir until melted and combined. Warm through gently before serving.
Notes
- For a milder soup, use mild Italian sausage instead of hot.
- If you prefer a thicker soup, increase the flour slightly or reduce the broth by simmering longer.
- Feel free to substitute red potatoes with Yukon Gold potatoes for a buttery texture.
- Skip the cheese for a lighter version or add a sprinkle of fresh herbs like parsley for extra freshness.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
