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This hearty sausage potato soup has become my go-to comfort food during cold weather seasons, combining rich Italian sausage with tender potatoes in a creamy broth that warms you from the inside out.
I first made this soup during a particularly brutal winter storm when I needed something substantial yet comforting. The combination of spicy sausage and creamy potatoes was such a hit that it's now requested at every family gathering from October through March.
Ingredients
- Ground Italian sausage provides the foundational flavor for this soup. Choose hot or mild depending on your heat preference. The fat from the sausage adds incredible richness.
- Butter creates the base for sautéing vegetables and helps build depth of flavor. Use unsalted if you prefer to control the salt level.
- Yellow onion adds sweetness when cooked down. Look for firm onions with no soft spots for best flavor.
- Carrots contribute natural sweetness and bright color. Fresh carrots with greens still attached tend to have the best flavor.
- Celery provides an aromatic base. Choose crisp stalks with vibrant green leaves.
- Garlic adds essential aromatic flavor. Fresh cloves will give more punch than pre-minced options.
- Flour thickens the soup nicely. All-purpose works perfectly here.
- Soy sauce enhances umami flavors without tasting obviously Asian. Use low-sodium if you're watching salt intake.
- Hot sauce brightens the flavor without making the soup spicy. Texas Pete or Frank's are excellent choices.
- Chicken broth forms the liquid base. Homemade is wonderful but good quality store-bought works great too.
- Heavy cream creates the luxurious texture. This cannot be substituted with milk without affecting richness.
- Red potatoes hold their shape beautifully during cooking. Choose smaller ones for more even cooking.
- Cheddar cheese optional but adds delicious richness. Sharp or medium work equally well.
- Dried herbs create the flavor profile that makes this soup special. Fresh herbs can be substituted at triple the amount.
Step-by-Step Instructions
- Cook the Sausage
- Remove casings if using links and add sausage to a preheated large pot over medium heat. Break it apart with a wooden spoon and cook until halfway done, about 5 minutes. Cover partially and continue cooking, stirring occasionally, until completely cooked through, about 5-7 more minutes. The sausage should be nicely browned and crumbly. Remove to a paper towel-lined plate but reserve 1 tablespoon of drippings in the pot.
- Sauté the Vegetables
- Return the pot with drippings to medium heat and add 2 tablespoons butter. Once melted, add diced onions, carrots, and celery. Cook for a full 5 minutes, stirring occasionally, until vegetables begin to soften. The onions should become translucent but not browned. Add minced garlic and cook for exactly 1 minute until fragrant, being careful not to burn the garlic.
- Create the Base
- Sprinkle flour over the vegetables and cook for 2 minutes, stirring constantly. The mixture will look paste-like and slightly golden. This step cooks out the raw flour taste. Slowly add chicken broth in small amounts, using a silicone spatula to scrape up all the flavorful brown bits from the bottom of the pot. This deglazing step is crucial for depth of flavor. Gradually stir in heavy cream, hot sauce, soy sauce, and all seasonings until well combined.
- Cook the Potatoes
- Bring the mixture to a gentle boil, then reduce to a simmer. Wash red potatoes thoroughly and pat dry with paper towels. Cut them into uniform 1-inch cubes and add to the simmering broth. Allow to cook uncovered for 20-25 minutes, stirring occasionally, until potatoes are easily pierced with a fork but still holding their shape. Add the cooked sausage back to the pot and stir gently to combine.
- Finish and Serve
- Reduce heat to low and if using cheese, add it now, stirring until completely melted and incorporated. Taste and adjust seasonings as needed. The soup should be creamy, rich, and perfectly seasoned. Ladle into bowls and serve immediately with crusty bread for dipping.
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The flavor enhancers in this recipe are what truly set it apart. I was skeptical about adding mustard powder and soy sauce to an Italian-inspired soup, but these ingredients create an incredible depth without being individually identifiable. Trust me on this one the combination creates magic that elevates this from a simple soup to something truly special.
Slow Cooker Success
If you prefer hands-off cooking, this soup adapts beautifully to the Crock Pot. Begin by cooking the sausage and vegetables on the stovetop as in the standard recipe. Transfer everything to your slow cooker along with the remaining ingredients except cream and cheese. Cook on low for 6 hours or high for 4 hours until potatoes are tender. Add cream only after reducing to warm setting to prevent curdling. The slow cooking allows flavors to meld together beautifully, though you may need to skim excess fat from the top before serving.
Perfect Potato Selection
Red potatoes truly shine in this recipe because of their waxy texture and lower starch content. This means they hold their shape during cooking rather than disintegrating into the broth. If you must substitute, Yukon Gold makes an excellent alternative with their buttery flavor and medium starch content. Russet potatoes work in a pinch but monitor their cooking time carefully as they break down faster. For best results, cut potatoes into uniform pieces to ensure even cooking and keep them substantial enough to stand up to the hearty sausage.
Customization Corner
This soup welcomes thoughtful additions to make it your own. Fresh corn kernels added in the final 5 minutes of cooking bring sweet pops of texture and color. For a greener version, stir in chopped kale or spinach just before serving until wilted. Mushrooms sautéed with the vegetables add earthy depth. If you enjoy heat, use hot Italian sausage and increase the hot sauce to taste. For a lighter version, substitute half the cream with whole milk, though the texture will be slightly less luxurious. Each variation keeps the soul of the recipe intact while allowing for personal preference.
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Common Questions
- → Can I use a different type of sausage?
Yes, while Italian sausage (hot or mild) provides the intended flavor profile, you can substitute with breakfast sausage, kielbasa, or even turkey sausage for a lighter option. Each will create a different flavor profile, so adjust seasonings accordingly.
- → What can I substitute for heavy cream?
If you prefer a lighter version, you can use half-and-half, whole milk with a tablespoon of flour whisked in, or evaporated milk. For a dairy-free alternative, coconut cream or cashew cream works well, though it will slightly alter the flavor.
- → Can I add other vegetables to this soup?
Absolutely! Corn, kale, spinach, or bell peppers make excellent additions. Add leafy greens in the last few minutes of cooking, while heartier vegetables like bell peppers can go in with the carrots and celery.
- → How do I prevent the potatoes from getting mushy?
Use waxy potatoes like red potatoes or Yukon Gold as mentioned in the recipe. Add them after the broth has come to a simmer, and be careful not to overcook them - test with a fork for tenderness. For the Crock Pot method, you might want to add potatoes halfway through cooking if you prefer them firmer.
- → Can this soup be made in advance?
Yes, this soup tastes even better the next day as flavors continue to develop. You can prepare it up to 3 days ahead and store in the refrigerator. For best results when making ahead, slightly undercook the potatoes and add the cream and cheese only when reheating.
- → Is this soup spicy?
The heat level depends primarily on your choice of Italian sausage. Using mild Italian sausage will produce a non-spicy soup, while hot Italian sausage adds pleasant warmth. The hot sauce mentioned in the recipe is used as a flavor enhancer rather than adding significant heat.