Creamy Sausage Potato Soup (Printable Version)
# What You'll Need:
→ Seasonings
01 -
1 teaspoon dried basil
02 -
½ teaspoon dried parsley
03 -
½ teaspoon dried oregano
04 -
½ teaspoon mustard powder
05 -
¼ teaspoon black pepper
→ Soup Base
06 -
1 lb ground Italian sausage (hot or mild)
07 -
2 tablespoons butter
08 -
1 yellow onion, diced
09 -
½ cup diced carrots
10 -
2 ribs celery, diced
11 -
3 cloves garlic, minced
12 -
3 tablespoons flour
13 -
1 teaspoon soy sauce
14 -
1 teaspoon hot sauce
15 -
5 cups chicken broth
16 -
1 cup heavy cream
17 -
1 ¼ lbs red potatoes (about 6 small), cut into 1-inch cubes
18 -
2 cups shredded cheddar cheese (optional)
# How to Make It:
01 -
Remove casings from sausage if using links. Preheat a large pot over medium heat. Cook and crumble sausage until halfway done, then partially cover and continue cooking until completely browned, about 10-12 minutes total. Set aside and reserve 1 tablespoon drippings.
02 -
Add the reserved drippings and 2 tablespoons butter to the pot over medium heat. Add diced onions, celery, and carrots, cooking for 5 minutes until softened. Add minced garlic and cook for 1 additional minute.
03 -
Sprinkle flour over vegetables and cook for 2 minutes, stirring constantly. Gradually add chicken broth in small amounts, using a silicone spatula to scrape the pot bottom to incorporate all browned bits. Slowly stir in heavy cream, hot sauce, soy sauce, and all seasonings.
04 -
Bring mixture to a boil, then reduce to a simmer. Add potato cubes and simmer uncovered until fork tender, approximately 20-25 minutes. Return cooked sausage to the pot and stir to combine.
05 -
Reduce heat to low and stir in shredded cheddar cheese if using. Serve hot.
# Handy Tips:
01 -
Mustard powder, hot sauce, and soy sauce act as flavor enhancers and won't be individually detectable in the finished soup.
02 -
Red potatoes hold their shape best in soup due to their waxy texture and lower starch content. Yukon Gold potatoes are a good alternative.
03 -
Corn makes an excellent addition and can be stirred in at the end of cooking.
04 -
For Slow Cooker method: Brown sausage with vegetables, drain well, then combine with all ingredients except cream and cheese in slow cooker. Cook on low for 6 hours or high for 4 hours. Stir in cream after cooking, followed by cheese if desired.