Description
A comforting and hearty Sausage Potato Soup made with ground Italian sausage, red potatoes, and a creamy broth. This soup is seasoned with dried herbs, hot sauce, and soy sauce for a subtle depth of flavor, perfect for a cozy meal any day.
Ingredients
Scale
Seasonings
- 1 teaspoon dried basil
- 0.5 teaspoon dried parsley
- 0.5 teaspoon dried oregano
- 0.5 teaspoon mustard powder
- 0.25 teaspoon pepper
Soup
- 1 pound ground Italian sausage, hot or mild
- 2 tablespoons butter
- 1 yellow onion, diced
- 0.5 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)
- 5 cups chicken broth
- 1 cup heavy cream
- 1.25 pounds red potatoes (about 6 small potatoes)
- 2 cups shredded cheddar cheese (optional)
Instructions
- Cook the Sausage: Remove casings from sausage links if necessary. Preheat a large pot over medium heat. Add sausage and crumble as it cooks. Partially cover and cook, stirring occasionally, until fully cooked, about 12 minutes. Set aside sausage and reserve 1 tablespoon drippings.
- Sauté Vegetables: Add reserved drippings and 2 tablespoons butter to the pot over medium heat. Add diced onions, celery, and carrots. Cook for 5 minutes until softened. Add minced garlic and cook for 1 more minute.
- Make Roux and Add Liquids: Stir in flour and cook for 2 minutes. Gradually add chicken broth in splashes, scraping the pot bottom with a spatula to release flavor. Stir in heavy cream, hot sauce, soy sauce, and all seasonings.
- Simmer with Potatoes: Bring soup to a boil, then reduce to a simmer. Clean and cube the red potatoes into 1-inch pieces and add to soup. Simmer, uncovered, until potatoes are fork tender, about 25 minutes.
- Combine and Serve: Add the cooked sausage back to the pot and stir. Reduce heat to low and stir in cheddar cheese if desired until melted. Serve hot.
Notes
- Mustard powder, hot sauce, and soy sauce enhance flavor without making the soup spicy.
- Red potatoes are ideal for maintaining shape; Yukon Gold can be substituted. Russets are more starchy and less ideal.
- Add corn at the end of cooking for extra sweetness and texture.
- The recipe is featured in The Cozy Cookbook, page 40.
- Crock Pot method: Skip drippings, butter, and flour. Cook and drain sausage and vegetables, then combine all in Crock Pot except cream and cheese. Cook low 6 hours or high 4 hours. Stir in cream and cheese before serving.
- Store soup in airtight container refrigerated up to 3 days or freeze up to 3 months. Avoid overcooking potatoes for better reheating quality.
