How to Make Sausage Potato Soup
Sausage potato soup is a comforting dish that warms your heart and satisfies your appetite. This recipe combines savory ground Italian sausage with tender potatoes, creamy broth, and a blend of veggies to create a meal that everyone will love.
Why You’ll Love This Sausage Potato Soup
You’ll appreciate how easy it is to make this sausage potato soup. It’s packed with flavor, and the creamy texture makes it feel indulgent without being overly complicated. The combination of meat and potatoes ensures this soup is hearty enough to serve as a meal on its own. It’s perfect for chilly evenings or when you want a simple, satisfying dish to serve family and friends.
How to Make Sausage Potato Soup
Ingredients:
- 1 lb. (453.6 g) ground Italian sausage (hot or mild)
- 2 tablespoons (28 g) butter
- 1 yellow onion, diced
- ½ cup (65 g) carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons (24 g) flour
- 1 teaspoon (5 ml) soy sauce
- 1 teaspoon (5 ml) hot sauce
- 5 cups (1.18 L) chicken broth
- 1 cup (240 ml) heavy cream
- 1 ¼ lbs. (567 g) red potatoes, cubed (about 6 small potatoes)
- Optional: 2 cups (226 g) shredded cheddar cheese
Step-by-Step Instructions:
- In a large pot, cook and crumble the ground Italian sausage over medium heat for about 10-12 minutes, until browned. Reserve 1 tablespoon of the drippings in the pot and discard the rest.
- Add the reserved drippings and 2 tablespoons of butter to the pot. Sauté the diced onion, diced carrots, and diced celery over medium heat for about 5 minutes, or until softened and the onions become translucent. Stir frequently.
- Stir in the minced garlic and cook for 1 minute until fragrant. Then sprinkle in the flour and cook for an additional 2 minutes to form a roux, stirring constantly to prevent browning.
- Gradually add the chicken broth in splashes while using a silicone spatula to scrape the bottom of the pot. This incorporates the roux evenly and lifts any browned bits for flavor. Stir until smooth and there are no clumps.
- Add the cubed red potatoes and bring the soup to a gentle simmer. Cook uncovered for approximately 20-25 minutes until the potatoes are fork-tender and releasing their starches into the broth.
- Stir in the heavy cream. Add 1 teaspoon each of soy sauce and hot sauce to enhance the flavor. If using, stir in shredded cheddar cheese until melted and combined. Heat through gently before serving.
How to Serve Sausage Potato Soup
This sausage potato soup is delicious on its own, but you can elevate your serving by pairing it with crusty bread or a light salad. Serving it in individual bowls garnished with fresh herbs or extra cheese can also add a nice touch and make it visually appealing for guests.
How to Store Sausage Potato Soup
Store any leftover sausage potato soup in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing the soup. Let it cool completely, then pour it into freezer-safe containers. It can be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight, then warm on the stovetop until heated through.
Tips to Make Sausage Potato Soup Perfect
- Use fresh ingredients: Fresh vegetables and high-quality sausage can dramatically improve the flavor.
- Don’t rush the sautéing: Take your time to sauté the vegetables until they are softened and fragrant. This step builds flavor for the entire dish.
- Adjust to your taste: Feel free to modify the level of heat by choosing hot or mild sausage or adding more or less hot sauce.
- Finish with herbs: Fresh herbs like parsley or thyme can add a refreshing finish to your soup before serving.
Flavor Variations
If you want to switch things up, consider these flavor variations:
- Cheesy bacon: Add cooked turkey bacon pieces along with the sausage for a smoky flavor.
- Veggie boost: Feel free to incorporate other vegetables like spinach or kale to add more nutrients and flavor.
- Herb-infused: Add herbs like rosemary or thyme while simmering to give your soup an aromatic depth.
Pro Tips for Success
- Cut potatoes evenly: Ensure that the potatoes are evenly cubed for even cooking.
- Don’t skip the roux: Making a roux helps to thicken the soup and provides a rich base for flavor.
- Taste as you go: Adjust seasonings at the end of the cooking to suit your palate.
FAQs About Sausage Potato Soup
Can I use different types of sausage?
Absolutely! You can substitute with chicken sausage or even turkey sausage for a lighter version. Adjust the seasonings as different sausages can have varying flavor profiles.
Can I make this soup in advance?
Yes, this soup can be prepared in advance. Just be aware that the potatoes may absorb some of the broth upon refrigeration. You might need to add additional chicken broth when reheating.
What if I don’t have heavy cream?
If you don’t have heavy cream, you can use half-and-half for a lighter result, or opt for milk mixed with a bit of flour to achieve a similar creaminess.
Final Thoughts
Sausage potato soup is a fantastic dish that will quickly become a family favorite. Its rich flavors and creamy texture make it an ideal comfort food. With easy preparation and versatile ingredients, this soup can be enjoyed in numerous variations, ensuring that it never gets boring. Make it today and experience the delightful harmony of flavors in every spoonful.
Sausage Potato Soup
Ingredients
Method
- In a large pot, cook and crumble the ground Italian sausage over medium heat for about 10-12 minutes, until browned. Reserve 1 tablespoon of the drippings in the pot and discard the rest.
- Add the reserved drippings and 2 tablespoons of butter to the pot. Sauté the diced onion, diced carrots, and diced celery over medium heat for about 5 minutes, or until softened and the onions become translucent. Stir frequently.
- Stir in the minced garlic and cook for 1 minute until fragrant. Then sprinkle in the flour and cook for an additional 2 minutes to form a roux, stirring constantly to prevent browning.
- Gradually add the chicken broth in splashes while using a silicone spatula to scrape the bottom of the pot. This incorporates the roux evenly and lifts any browned bits for flavor. Stir until smooth and there are no clumps.
- Add the cubed red potatoes and bring the soup to a gentle simmer. Cook uncovered for approximately 20-25 minutes until the potatoes are fork-tender and releasing their starches into the broth.
- Stir in the heavy cream. Add 1 teaspoon each of soy sauce and hot sauce to enhance the flavor. If using, stir in shredded cheddar cheese until melted and combined. Heat through gently before serving.
