Sausage Potato Soup
Craving a hearty and comforting meal? Look no further than this Sausage Potato Soup!
Stephanie Melchione from “The Cozy Cook” has mastered this recipe – which is where we got the original recipe from. This flavorful soup is packed with tender potatoes, savory sausage, and a creamy broth that will warm you from the inside out. It’s perfect for a cozy night in or a quick and easy weeknight dinner.
Ready to embrace comfort food bliss? Continue reading for the recipe below and get ready to spoon up a delicious bowl of goodness!
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Soup
Ingredients
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon mustard powder
- 1/4 teaspoon pepper
- 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
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Cook the Sausage: In a large pot over medium heat, cook the sausage, breaking it up with a spoon as it cooks. Continue cooking until browned and cooked through, about 10-12 minutes. Remove sausage from the pot and set aside, reserving 1 tablespoon of drippings.
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Sauté Vegetables: Melt butter in the pot with the reserved sausage drippings (or additional olive oil). Add the onion, celery, and carrots and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
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Make the Roux: Stir in the flour and cook for 2 minutes, stirring constantly. Gradually whisk in the chicken broth, scraping the bottom of the pot to incorporate any browned bits.
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Simmer the Soup: Stir in heavy cream, hot sauce, soy sauce, and seasonings. Bring to a boil, then reduce heat and simmer gently.
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Add Potatoes: Add the cubed potatoes to the simmering soup. Cook uncovered until the potatoes are tender, about 20-25 minutes.
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Combine and Serve: Stir the cooked sausage back into the soup. If using, stir in the shredded cheddar cheese until melted. Garnish with red pepper flakes and fresh parsley (optional). Serve hot.
Notes
This recipe is from Stephanie Melchione from http://www.thecozycook.com. She has amazing recipes – so go check her site out!
Keywords: Soup, Sausage, Potato, Vegetable
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