Sausage Potato Soup
User Reviews
5
Sausage Potato Soup
Description
This soup begins by cooking and crumbling Italian sausage, then sautéing onions, celery, carrots, and garlic in reserved sausage drippings and butter. Flour is added for thickening, and chicken broth is gradually stirred in along with cream, soy sauce, hot sauce, and dried herbs including basil, oregano, mustard powder, parsley, and black pepper. Red potatoes are cut into chunks and simmered in the broth until tender.
The resulting soup is creamy and rich but nuanced with the umami of soy sauce and a hint of heat and tang from hot sauce. The sausage adds savory robustness, while the diced vegetables provide mild sweetness and texture. Optional shredded cheddar cheese can be stirred in for added depth.
The soup reheats well and can be stored refrigerated for up to three days or frozen for three months. Red potatoes hold their shape well, making them ideal for this application. A crock pot method is also available for convenience. Corn may be added near the end as an additional element.
Ingredients
Seasonings
- 1 teaspoon basil dried
- ½ teaspoon dried parsley
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
Soup
- 1 lb. Italian sausage hot or mild, ground
- 2 tablespoons butter
- 1 yellow onion diced
- ½ cup carrot 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. potato about 6 small potatoes, red
- 2 cups cheddar cheese optional, shredded
Instructions
Stove Top Method- See Notes for Crock Pot Method
- Cook the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes total. Set the sausage aside and reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)
- Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 5 minutes. Add the garlic and cook for 1 minute.
- Add the flour and cook for 2 minutes. Add the chicken broth in splashes, and use a silicone spatula to “clean” the bottom of the pot to add more flavor the soup. Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings.
- Bring to a boil, then reduce to a simmer. Clean the potatoes and pat them dry. Cut into 1-inch cubes and add them to the soup. Simmer, uncovered, until the potatoes are fork tender, about 20-25 minutes. Add the sausage back and stir to combine.
- Reduce heat to low and stir in the cheddar cheese (if desired). Serve!
Notes
- Store leftovers in an airtight container for up to three days refrigerated or up to three months frozen.
- Red potatoes are preferred for their waxy texture, which holds shape during cooking; Yukon Gold is an alternative.
- The mustard powder, hot sauce, and soy sauce are background flavor enhancers but do not impart strong heat.
- For the crock pot version, cook and drain the sausage and vegetables on the stove before adding to the crock pot with remaining ingredients (excluding cream and cheese).
- Add the cream and cheddar cheese at the end after slow cooking to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11cups
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 14g | 28% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 862mg | 36% |
| Potassium | 506mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1603IU | 32% |
| Vitamin C | 14mg | 16% |
| Calcium | 189mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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