Sausage Potato Soup
User Reviews
5
-
Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Sausage Potato Soup
Description
Sausage Potato Soup starts by cooking ground sausage until browned, which infuses the pot with flavorful fat. After removing the sausage, butter and onion are cooked in the retained fat until softened, then garlic is briefly added. A flour addition forms a roux base that thickens the soup when chicken broth, milk, and heavy cream are gradually whisked in.
The soup then simmers with diced gold potatoes until they become fork tender and start to break down slightly, giving the soup body. The final additions of salt, black pepper, and sour cream create a creamy, well-seasoned consistency with a subtle tang. Optional toppings like bacon bits, shredded cheese, chives, and sour cream can be added for extra flavor and texture.
This recipe makes a large quantity and reheats well, making it convenient for leftovers. The sausage can be substituted or omitted for a meatless version, and the soup remains a satisfying meal either way.
Ingredients
- 1 pound ground sausage breakfast sausage or Italian sausage
- 3 tablespoons butter
- 1 yellow onion diced, medium
- 3 garlic minced, cloves
- 1/3 cup all-purpose flour
- 2 1/2 pounds gold potatoes this is about 8 potatoes, washed, peeled, diced to 1 inch or smaller cubes
- 4 cups chicken broth
- 2 cups milk 2% or whole milk preferred
- 2/3 cup heavy cream or heavy whipping cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1/2 cup sour cream
- bacon bits optional toppings, additional sour cream
- shredded cheese
- chives
- green onions
- sour cream
Instructions
- Place sausage into a large dutch oven pot, and cook over medium heat until all meat is browned. Remove sausage with a slotted spoon, leaving any grease behind in the pan. Place cooked sausage in a container, cover and set aside.
- Place butter and onion into the dutch oven, along with sausage grease, and cook until onions are translucent and tender, approximately 3-5 minutes. Add in garlic and cook for approximately 30 seconds.
- Add flour to the mixture and whisk until smooth. The mixture will be thick. Cook for 1-2 minutes.
- Slowly add in chicken broth, while whisking constantly. Once chicken broth has been added, and thoroughly mixed with the flour mixture, add in milk, heavy cream, salt and pepper. Whisk until well combined.
- Gently add in potatoes, taking care so that they do not splash liquid out of the pan. Bring to a simmer and cook until the potatoes are fork tender and come apart when pierced with a fork. This takes 10-15 minutes, depending on the size of your potatoes. Stir occasionally.
- Reduce heat to low, then remove approximately half of the soup from the pan.
- Soup that is removed can be placed directly into a blender, or into a separate bowl. If using a blender, blend the removed soup until smooth. If moving to a bowl, use an immersion blender, or potato masher, to smooth the mixture as much as possible.
- After blending soup, return to dutch oven. Then add sour cream and sausage to soup mixture.
- Allow soup to simmer on low for 15 minutes, stirring occasionally.
- Serve hot with toppings such as bacon bits, shredded cheese, chives green onions and additional sour cream.
Notes
- You can replace the sausage with bacon or omit it entirely for a meatless version.
- This recipe yields a large amount; leftovers reheat well and can be saved for additional meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 34g | 11% |
| Protein | 16g | 32% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 93mg | 31% |
| Sodium | 1163mg | 48% |
| Potassium | 900mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 29mg | 32% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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