Description
This comforting Sausage Potato Soup combines savory Italian sausage with tender red potatoes, aromatic vegetables, and a creamy broth. Enhanced with subtle seasonings like dried basil, parsley, and a touch of mustard powder, it’s perfect for a hearty meal any time of year. The soup can be made on the stovetop or in a Crock Pot, making it versatile and easy to prepare.
Ingredients
Scale
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Soup
- 1 lb. ground Italian sausage, hot or mild
- 2 tablespoons butter
- 1 yellow onion, diced
- ½ cup diced carrots
- 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. red potatoes, about 6 small potatoes, cut into 1-inch cubes
- 2 cups shredded cheddar cheese, optional
Instructions
- Cook the Sausage: Remove the casings from the sausage if using links. Preheat a large pot over medium heat, add the sausage, and cook while crumbling, about 10-12 minutes total until browned and cooked through. Cover partially and stir occasionally. Set aside the cooked sausage and reserve 1 tablespoon drippings.
- Sauté Vegetables: To the pot, add reserved sausage drippings and 2 tablespoons butter over medium heat. Add diced onions, celery, and carrots. Cook for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
- Add Flour and Liquids: Stir in the flour and cook for 2 minutes to form a roux. Gradually add chicken broth in splashes, scraping the bottom of the pot to deglaze and add flavor. Slowly stir in heavy cream, hot sauce, soy sauce, and dried seasonings (basil, parsley, oregano, mustard powder, pepper).
- Simmer with Potatoes: Bring the mixture to a boil, then reduce heat to a simmer. Add the cubed red potatoes and simmer uncovered until potatoes are fork tender, about 25 minutes.
- Combine and Finish: Return the cooked sausage to the soup and stir well. Reduce heat to low and, if desired, stir in shredded cheddar cheese until melted. Serve hot.
Notes
- The mustard powder, hot sauce, and soy sauce enhance flavor without making the soup spicy.
- Texas Pete Hot Sauce is recommended; Frank's hot sauce is a suitable substitute.
- Red potatoes hold their shape best; Yukon Gold potatoes are an alternative; Russets are starchier and may break down more.
- Corn can be added at the end of cooking for extra texture and sweetness.
- This soup stores well refrigerated up to 3 days and freezes for up to 3 months; avoid overcooking potatoes to ensure better reheating texture.
- For a Crock Pot method, cook sausage and vegetables separately, drain grease, combine with other ingredients except cream and cheese, cook on low 6 hours or high 4 hours, then stir in cream and cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
