Description
A hearty and creamy sausage potato soup that’s perfect for a comforting meal.
Ingredients
Scale
- 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
- 2 cups shredded cheddar cheese, optional
- 1 teaspoon dried basil
- ½ teaspoon EACH: dried parsley, oregano, mustard powder
- ¼ teaspoon pepper
Instructions
- Remove the casings from the sausage if using links. Preheat a large pot over medium heat.
- Add the sausage and cook, crumbling it as it cooks, until cooked halfway through. Cover partially and continue to cook until fully cooked, about 10-12 minutes total. Set aside and reserve 1 tablespoon drippings.
- Add the drippings to the pot along with 2 tablespoons of butter over medium heat.
- Add the diced onions, celery, and carrots, and cook for 5 minutes.
- Add the garlic and cook for 1 minute.
- Add the flour and cook for 2 minutes.
- Gradually add the chicken broth while stirring, scraping the bottom of the pot to incorporate flavor.
- Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings.
- Bring to a boil, then reduce to a simmer.
- Clean and cube the potatoes into 1-inch pieces and add them to the soup. Simmer, uncovered, until fork tender, about 20-25 minutes.
- Add the sausage back into the soup and stir to combine.
- Reduce heat to low and stir in the cheddar cheese, if desired. Serve hot!
Notes
- For a Crock Pot Method, refer to the specific section in the original recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 90mg