Sausage and potato soup Recipe
This savory soup features the perfect combination of ground Italian sausage, tender potatoes, and a creamy broth that’s both rich and satisfying.
Equipment
- Large Soup Pot
- Wooden Spoon or Silicone Spatula
- Sharp Knife
- Cutting Board
- Measuring Spoons and Cups
Ingredients
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 teaspoon mustard powder
- ¼ teaspoon pepper
Soup Ingredients
- 1 lb ground Italian sausage (hot or mild)
- 2 tablespoons butter
- 1 yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce (optional)
- 5 cups chicken broth
- 1 cup heavy cream
- 1¼ lbs red potatoes (about 6 small potatoes), cleaned and cut into 1-inch cubes
- 2 cups shredded cheddar cheese (optional)
Instructions
Cooking the Sausage and Vegetables
- To start, remove the casings from your Italian sausage if you're using links. Preheat your large soup pot over medium heat. Add the ground sausage to the pot and cook, breaking it apart with a wooden spoon or silicone spatula. Stir the sausage occasionally as it cooks, making sure to crumble it into small bits. It will take around 10-12 minutes for the sausage to cook all the way through, becoming nice and browned. Once fully cooked, remove the sausage from the pot and set it aside. Be sure to reserve about 1 tablespoon of the drippings for the next step. (If you don’t have enough drippings, you can simply use butter.)
- Add the reserved sausage drippings to the pot, along with the butter, and heat over medium. Once the butter has melted, toss in the diced onion, carrots, and celery. Cook these vegetables for about 5 minutes, stirring occasionally, until they begin to soften and the onion turns translucent. Then, add the minced garlic and cook for an additional minute, stirring to release its fragrance
- Next, sprinkle the flour over the softened vegetables and stir it in to coat the mixture. Let it cook for about 2 minutes, stirring frequently, to create a slight roux that will help thicken the soup later. Once the flour is fully incorporated, add the soy sauce, hot sauce (if using), and all your dried herbs—basil, parsley, oregano, mustard powder, and pepper. Stir the seasonings into the vegetables, allowing them to infuse the mixture with flavor.
- Now that your base is ready, you’re ready to move on to the next step—bringing your sausage and vegetable mixture to life with the addition of broth and potatoes!
Adding the Broth, Potatoes, and Simmering
- Pour in the chicken broth slowly, stirring as you go to deglaze the pot. This will help lift any flavorful bits stuck to the bottom of the pot. Once the broth is fully incorporated, slowly stir in the heavy cream, creating a creamy base for your soup. Add the hot sauce and soy sauce if you haven’t already, and continue to stir to combine. The creamy broth should start to smell wonderfully savory and rich.
- Clean your potatoes and pat them dry. Cut them into 1-inch cubes, ensuring they are relatively uniform in size so they cook evenly. Add the potatoes directly into the soup and give it a good stir to mix them in. Once the potatoes are submerged in the broth, bring the soup to a boil.
- Once the soup reaches a boil, reduce the heat to a simmer. Let it cook uncovered for about 20-25 minutes, or until the potatoes are fork-tender. During this time, the potatoes will release some of their starch into the broth, thickening the soup slightly.
- After the potatoes are tender, add the cooked sausage back into the pot. Stir to combine everything, allowing the sausage to heat through and infuse the soup with its savory flavor