Description

This hearty Sausage Potato Soup combines savory Italian sausage with tender red potatoes in a creamy, flavorful broth. Enhanced with vegetables like onion, celery, and carrots, and finished with a touch of hot sauce and cheddar cheese, this comforting soup is perfect for a satisfying meal any time of year.

Ingredients

Scale

Sausage and Broth Base

1 lb. (453.6 g) ground Italian sausage (hot or mild)
5 cups (1.18 L) chicken broth

Vegetables and Aromatics

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)

Thickening and Flavor Enhancers

2 tablespoons (28 g) butter
3 tablespoons (24 g) flour
1 teaspoon (5 ml) soy sauce
1 teaspoon (5 ml) hot sauce

Dairy and Optional Cheese

1 cup (240 ml) heavy cream
Optional: 2 cups (226 g) shredded cheddar cheese

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Instructions

Cook the Sausage: In a large pot over medium heat, cook and crumble the ground Italian sausage for about 10-12 minutes until thoroughly browned. Reserve 1 tablespoon of the drippings in the pot and discard the remaining fat.
Sauté the Vegetables: To the reserved drippings in the pot, add 2 tablespoons of butter. Sauté the diced onion, carrots, and celery over medium heat for about 5 minutes, stirring frequently, until the vegetables soften and the onions turn translucent.
Add Garlic and Make Roux: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and cook for an additional 2 minutes, stirring constantly to form a roux and prevent browning.
Add Chicken Broth: Gradually pour in the chicken broth in splashes, using a silicone spatula to scrape up any browned bits from the bottom of the pot. Stir continuously until the mixture is smooth and free of clumps.
Simmer Potatoes: Add the cubed red potatoes to the pot. Bring the soup to a gentle simmer and cook uncovered for 20-25 minutes until the potatoes are fork-tender and start releasing their starches into the broth, thickening the soup naturally.
Finish the Soup: Stir in the heavy cream along with 1 teaspoon each of soy sauce and hot sauce to enhance the flavors. If desired, add shredded cheddar cheese and stir until melted and fully incorporated. Warm through gently before serving.

Notes

Use either hot or mild Italian sausage based on your spice preference.
To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
For a thicker soup, add a little more flour in step 3 or cook the soup longer after adding potatoes.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
This soup pairs well with crusty bread or a fresh green salad for a complete meal.