As the days grow cooler and the leaves begin to fall, there’s nothing quite like a warm, hearty bowl of soup to bring comfort to your table. This creamy sausage potato soup is a delightful blend of savory flavors and creamy textures, making it a perfect choice for cozy evenings at home. Simple to prepare and utterly satisfying, this recipe is sure to become a favorite in your kitchen.
Steps
- Begin by cooking and crumbling the sausage over medium heat, reserving a tablespoon of the drippings once done. Set this aside for later use in the recipe.
- In the same pot, add the reserved drippings along with butter, and sauté the onions, carrots, and celery until they are softened. Stir in the garlic and cook for an additional minute.
- Sprinkle in the flour, stirring continuously for about two minutes to form a roux. Gradually add the chicken broth, using a spatula to scrape the bottom of the pot for extra flavor.
- Mix in the heavy cream, hot sauce, soy sauce, and seasonings, then bring the mixture to a boil before reducing to a simmer.
- Dice the potatoes into 1-inch cubes and add them to the pot. Simmer uncovered until the potatoes are tender, which should take about 20-25 minutes.
- Return the cooked sausage to the pot and stir everything together. If desired, reduce the heat to low and incorporate the cheddar cheese until melted.
- Serve the soup hot, optionally garnished with red pepper flakes for an extra kick.
Ingredients
- 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 (approximately 6 small potatoes), cut into 1-inch cubes
- 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 use different types of potatoes for Sausage Potato Soup?
- Yes, red potatoes are recommended as they hold their shape well due to their waxier consistency and lower starch content. However, Yukon Gold potatoes can be a good alternative. Russet potatoes may also be used but are starchier and might not hold up as well during cooking.
- Will the hot sauce make the soup spicy?
- No, the hot sauce serves as a flavor enhancer and does not make the soup spicy. It adds depth to the flavor without adding heat. Typically, Texas Pete or Frank’s hot sauce is used in this recipe.
- How should I store the soup, and how long will it last?
- Store the soup in an airtight container and refrigerate it for up to 3 days. You can also freeze it for up to 3 months. Just make sure the potatoes aren’t overcooked initially, as they might not reheat well.
- Can I make this soup in a Crock Pot instead of on the stove?
- Yes, the soup can be prepared in a Crock Pot. After cooking and draining the sausage, transfer it to the Crock Pot with the vegetables. Add the remaining ingredients, except for the heavy cream and cheese. Cook on low for 6 hours or on high for 4 hours, then stir in the cream and cheese before serving.
- What can I add to the soup for extra flavor or texture?
- Adding corn can be a great way to enhance the flavor and texture of the soup. You can stir it in towards the end of the cooking process for a sweet and crunchy addition.
Tips
- For the best texture and flavor, use red potatoes in this soup as they maintain their shape better due to their waxy nature and lower starch content. If unavailable, Yukon Gold potatoes are a suitable alternative.
- Consider adding corn toward the end of the cooking process for an extra layer of sweetness and texture to the soup.
- When cooking the sausage, use medium heat rather than medium-high to ensure the sausage remains juicy and you have enough flavorful drippings to incorporate into the roux.
- If using the Crock Pot method, ensure all grease is well-drained from the sausage to prevent excessive grease from accumulating during the slow cooking process. Skim any excess grease from the top of the soup before serving.
Equipment
- 4-Quart Dutch Oven – Ideal for cooking the soup on the stove top.
- Crock Pot – If you prefer the slow cooking method.
- Box Cheese Grater – For shredding cheddar cheese from a block.
- Spice Rack – To organize and quickly measure out seasonings.
- Measuring Spoons – For accurate measurement of ingredients.
- Pinch Bowls – For pre-measuring ingredients ahead of time.
- Silicone Spatula – Useful for stirring and scraping the pot.
- 16 oz. Storage Containers – For storing or freezing leftover soup.
