Description
This hearty Sausage Potato Soup combines savory Italian sausage, tender red potatoes, and a creamy broth enriched with butter, heavy cream, and aromatic vegetables. Perfect for a comforting meal, it is seasoned with soy and hot sauce for an extra flavor kick and optionally topped with melted cheddar cheese to create a rich, satisfying dish.
Ingredients
Scale
Meat
- 1 lb. (453.6 g) ground Italian sausage (hot or mild)
Vegetables
- 1 yellow onion, diced
- ½ cup (65 g) carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 ¼ lbs. (567 g) red potatoes, cubed (about 6 small potatoes)
Dairy
- 2 tablespoons (28 g) butter
- 1 cup (240 ml) heavy cream
- Optional: 2 cups (226 g) shredded cheddar cheese
Pantry
- 3 tablespoons (24 g) flour
- 1 teaspoon (5 ml) soy sauce
- 1 teaspoon (5 ml) hot sauce
- 5 cups (1.18 L) chicken broth
Instructions
- Cook the Sausage: In a large pot over medium heat, cook and crumble the ground Italian sausage for about 10-12 minutes until browned. Reserve 1 tablespoon of the drippings in the pot and discard the rest.
- Sauté Vegetables: Add the reserved drippings and 2 tablespoons of butter to the pot. Sauté the diced onion, carrots, and celery over medium heat for about 5 minutes, stirring frequently until softened and onions are translucent.
- Add Garlic and Flour: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the mixture and cook for 2 more minutes, stirring constantly to form a roux and prevent browning.
- Incorporate Broth: Gradually add the chicken broth in splashes, using a silicone spatula to scrape the bottom of the pot to lift browned bits and ensure the roux is fully dissolved. Stir until smooth with no clumps.
- Cook Potatoes: Add the cubed red potatoes and bring the soup to a gentle simmer. Cook uncovered for 20-25 minutes until the potatoes are fork-tender and release starches to thicken the broth.
- Finish Soup: Stir in the heavy cream. Add the soy sauce and hot sauce to boost flavor. If desired, mix in shredded cheddar cheese and heat gently until melted and combined before serving.
Notes
- Use hot or mild Italian sausage based on your spice preference.
- Cheddar cheese is optional but adds a rich, creamy texture.
- You can substitute heavy cream with half-and-half for a lighter soup.
- Stir frequently when making the roux to avoid burning the flour.
- Adjust hot sauce to taste for desired spice level.
