Description
This hearty Sausage Potato Soup is a comforting and flavorful dish loaded with Italian sausage, tender red potatoes, veggies, and a creamy, savory broth. Perfect for cozy dinners, this easy one-pot recipe provides a satisfying meal with minimal effort. The addition of cheddar cheese creates extra richness, while seasonings like basil, oregano, and mustard powder enhance the depth of flavor.
Ingredients
Units
Scale
Seasonings
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon mustard powder
- 1/4 teaspoon pepper
Soup
- 1 lb. ground Italian sausage (hot or mild)
- 2 tablespoons butter
- 1 yellow onion, diced
- 1/2 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 1/4 lbs. red potatoes (about 6 small potatoes)
- 2 cups shredded cheddar cheese (optional)
Instructions
- Cook the Sausage: Remove casings from sausage if using links. Preheat a large pot over medium heat, add sausage, and cook, crumbling as you go. Once halfway cooked, cover partially and continue to stir occasionally until fully cooked, about 10-12 minutes. Set sausage aside, reserving 1 tablespoon of drippings. If lacking drippings, use butter instead.
- Cook the Vegetables: Add the reserved drippings and 2 tablespoons butter to the pot over medium heat. Add diced onions, celery, and carrots; cook for about 5 minutes until softened. Stir in minced garlic and cook for 1 more minute.
- Add Flour and Liquids: Sprinkle flour over the vegetables and cook for 2 minutes, stirring constantly. Gradually pour in chicken broth, scraping the bottom with a silicone spatula to deglaze. Slowly stir in the heavy cream, hot sauce, soy sauce, and all the seasonings.
- Add Potatoes and Simmer: Clean and dry the red potatoes, then cut them into 1-inch cubes. Add the potatoes to the soup, bring to a boil, then reduce to a simmer. Cook uncovered for 20-25 minutes, or until potatoes are fork-tender. Add the sausage back to the pot and stir well.
- Add Cheese and Serve: Reduce heat to low. If desired, stir in shredded cheddar cheese until melted and smooth. Serve hot and enjoy!
Notes
- Mustard powder, hot sauce, and soy sauce are used to enhance flavors; the soup will not be spicy or taste strongly of these additions.
- Red potatoes are best for holding their shape in the soup; Yukon Golds work as a substitute, while Russets may fall apart.
- Corn can be added at the end of cooking for extra sweetness and texture.
- For the Crock Pot version, drain grease well after browning sausage and add all ingredients (except cream and cheese) to the slow cooker; stir in cream and cheese at the end.
- Cheddar cheese is optional for added richness and depth.
Nutrition
- Serving Size: 1 cup
- Calories: 305
- Sugar: 3g
- Sodium: 730mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 54mg
