Ah, the magic of a steaming bowl of creamy sausage potato soup—it’s like a cozy sweater for your soul. Imagine the sizzle of sausage mingling with tender potatoes, all enveloped in a creamy embrace that feels like a warm hug on a chilly day. Trust me, once you get a taste, you’ll be hooked, just like I was during that unexpected snowstorm last winter—soup was the hero we didn’t know we needed.
Steps
- Begin by cooking the sausage in a large pot over medium heat, breaking it apart as it cooks. Once the sausage is cooked through, remove it from the pot, leaving behind a tablespoon of the drippings.
- Add butter to the pot along with the reserved drippings, then sauté diced onions, carrots, and celery until they are softened. Stir in the minced garlic and cook for an additional minute.
- Sprinkle flour over the vegetables and cook for two minutes, stirring constantly. Gradually add chicken broth, deglazing the pot with a spatula to incorporate the browned bits.
- Stir in heavy cream, hot sauce, soy sauce, and seasonings, bringing the mixture to a boil before reducing to a simmer. Add cubed potatoes and continue simmering until they are tender.
- Return the cooked sausage to the pot, mixing it into the soup. Reduce the heat to low, and if desired, sprinkle cheddar cheese into the soup, stirring until melted.
- For serving, garnish the soup with red pepper flakes, if preferred. Enjoy the soup hot, with a side of bread if desired.
Ingredients
- 1 pound ground Italian sausage (hot or mild)
- 2 tablespoons butter
- 1 yellow onion, diced
- ½ cup diced carrots
- 2 celery ribs, diced
- 3 cloves garlic, 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, roughly 6 small potatoes, cubed
- 2 cups shredded cheddar cheese (optional)
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
Nutritional Values
Calories: 3949kcal | Carbohydrates: 143g | Protein: 154g | Fat: 308g | Saturated Fat: 154g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 110g | Trans Fat: 11g | Cholesterol: 946mg | Sodium: 9482mg | Potassium: 5566mg | Fiber: 11g | Sugar: 22g | Vitamin A: 17633IU | Vitamin C: 154mg | Calcium: 2079mg | Iron: 11mg
FAQ
- Can I make this soup in a Crock Pot?
- Yes, you can prepare this sausage potato soup using a Crock Pot. Cook and crumble the sausage in a skillet, then add onions, carrots, celery, and garlic. Once softened, transfer everything to the Crock Pot, add remaining ingredients except for the heavy cream and cheddar cheese, and cook on low for 6 hours or high for 4 hours. Stir in the cream and cheese at the end if desired.
- What type of potatoes work best for this soup?
- Red potatoes are ideal for this soup as they maintain their shape well due to their waxy texture and low starch content. Yukon Gold potatoes can be a good alternative, while Russet potatoes are starchier and may not hold up as well in the soup.
- How should I store leftovers of this soup?
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Alternatively, you can freeze the soup for up to 3 months. Just ensure the potatoes are not overcooked before freezing to maintain their texture upon reheating.
- Does the hot sauce make the soup spicy?
- No, the hot sauce in this recipe is a flavor enhancer and does not make the soup spicy. It adds depth to the flavor without adding heat.
- Can I add other vegetables to this soup?
- Yes, corn can be a great addition to this soup. You can add it towards the end of the cooking process for an extra touch of sweetness and texture.
Tips
- When cooking the sausage, use medium heat instead of medium-high to keep it juicy and ensure you have enough drippings to enhance the soup’s flavor.
- Red potatoes work best for this soup as they maintain their shape well due to their waxy texture and lower starch content. If unavailable, Yukon Gold potatoes are a good alternative.
- For an added twist, consider finishing the soup with cheddar cheese or adding corn towards the end of cooking for extra flavor and texture.
- When storing leftovers, make sure the soup is kept in an airtight container. It can be refrigerated for up to three days or frozen for up to three months, but avoid overcooking the potatoes to ensure they reheat well.
Equipment
- 4-Quart Dutch Oven
- Box Cheese Grater
- Spice Rack
- Silicone Spatula
- Measuring Spoons
- Pinch Bowls
- 16 oz. Storage Containers for freezing or storing the soup
