Sausage and Potato Soup Recipe
Sausage and potato soup is the ultimate comfort food—a hearty, satisfying meal perfect for chilly nights. This dish features robust Italian sausage, tender potatoes, and a rich, creamy broth infused with layers of flavor. The warmth of spices, a hint of fiery hot sauce, and the savory essence of cooked sausage combine to create a soup that’s both cozy and indulgent.
Whether you’re serving it for dinner or saving leftovers for the next day, this soup is sure to delight. Its varied textures and deep flavors make it a family favorite that’s easy to prepare and even easier to enjoy.
Ingredients
To create this delicious soup, gather the following ingredients:
Spices
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon ground mustard
- ¼ teaspoon black pepper
Soup Base
- 1 pound ground Italian sausage (hot or mild)
- 2 tablespoons butter
- 1 yellow onion, finely diced
- ½ cup diced carrots
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 5 cups chicken broth
- 1 cup heavy cream
- 1¼ pounds red potatoes (about 6 small potatoes), cubed
Optional
- 2 cups shredded cheddar cheese
- Red pepper flakes, for garnish
- Fresh parsley, for garnish
Instructions
Prepare the Sausage
If you’re using sausage links, remove the casings before cooking. Heat a large saucepan over medium heat. Add the sausage and break it into small pieces as it cooks. Stir occasionally, cooking for about 10-12 minutes, until browned. Reserve the cooked sausage and set aside 1 tablespoon of the drippings for added flavor. If needed, add butter to make up the difference.
Sauté the Vegetables
Using the reserved drippings, melt 2 tablespoons of butter in the same pan over medium heat. Add the diced onion, celery, and carrots. Cook for about 5 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Build the Soup Base
Sprinkle the flour over the sautéed vegetables. Stir thoroughly to coat the vegetables evenly. Cook for 2 minutes to remove the raw flour flavor. Gradually add the chicken broth, stirring constantly to deglaze the pot and scrape up any browned bits from the bottom. Slowly whisk in the heavy cream, soy sauce, hot sauce, and the prepared spice blend.
Simmer the Soup
Increase the heat to bring the soup to a gentle boil, then reduce it to a simmer. While the soup simmers, clean and cube the potatoes into 1-inch pieces. Add the potatoes to the pot and let the soup cook uncovered for 20-25 minutes, or until the potatoes are tender and fluffy.
Add the Sausage and Optional Cheese
Once the potatoes are cooked, return the browned sausage to the pot and stir well. For an extra creamy and indulgent touch, add shredded cheddar cheese and stir until fully melted and smooth. Reduce the heat to low, allowing the flavors to meld together.
Serve and Garnish
Ladle the soup into bowls and serve hot. Garnish with a sprinkle of red pepper flakes for a touch of heat and fresh parsley for a burst of color.
Tips for Perfect Sausage and Potato Soup
- Potato Choice: Red potatoes are ideal for this recipe as they hold their shape during cooking, but Yukon Gold potatoes are also a great alternative.
- Spice Adjustment: Tailor the level of heat by using mild or hot Italian sausage and adjusting the amount of hot sauce and red pepper flakes.
- Make It Gluten-Free: Replace all-purpose flour with cornstarch or a gluten-free flour blend. Check that your sausage, soy sauce, and chicken broth are labeled gluten-free.
- Leftovers: This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.
FAQs
Can I use a different type of sausage?
Yes! Feel free to use chicken sausage, turkey sausage, or even vegetarian sausage crumbles. Adjust the seasonings slightly to complement the flavor of the sausage you choose.
Can I freeze this soup?
Absolutely. To freeze, omit the cream and cheese before storing. Let the soup cool completely, then place it in a freezer-safe container. When reheating, add the cream and cheese after the soup has thawed and reheated on the stovetop.
What other vegetables can I add?
You can include additional vegetables like spinach, kale, or corn. Add leafy greens during the last 5 minutes of cooking to prevent overcooking.
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the sausage and sauté the vegetables as directed, then transfer them to the slow cooker with the broth, potatoes, and spices. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cream and cheese during the last 30 minutes of cooking.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread, garlic bread, or a simple side salad for a complete meal.
With its hearty ingredients and soul-warming flavors, sausage and potato soup is a dish that’s easy to make and impossible to resist. Enjoy every comforting spoonful!