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Creamy Sausage Potato Soup Recipe

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3.9 from 10 reviews

This Creamy Sausage Potato Soup combines hot or sweet Italian sausage with tender red potatoes and savory vegetables for a comforting, hearty bowl. Perfect for a cozy meal, it can be effortlessly prepared on the stovetop or in a Crock Pot, featuring a rich broth enhanced by cheese and cream for extra indulgence.

Ingredients

Seasonings

  • 1 teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon mustard powder
  • ¼ teaspoon pepper

Soup

  • 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 (such as Texas Pete or Frank’s)
  • 5 cups chicken broth
  • 1 cup heavy cream
  • 1 ¼ lbs. red potatoes (about 6 small potatoes), cut into 1-inch cubes
  • 2 cups shredded cheddar cheese (optional)

Instructions

  1. Cook the Sausage: Remove casings if using sausage links. Heat a large pot over medium heat, add the sausage and crumble it as it cooks. Cover partially and stir occasionally until cooked through, about 10-12 minutes. Set aside sausage and reserve 1 tablespoon of drippings for cooking vegetables (or substitute with butter).
  2. Sauté Vegetables: In the same pot, add reserved sausage drippings and 2 tablespoons butter over medium heat. Add diced onions, celery, and carrots; cook for 5 minutes until softened. Add minced garlic and cook for an additional minute.
  3. Create Roux and Add Liquids: Sprinkle flour over vegetables and cook for 2 minutes to form a roux. Gradually add chicken broth in splashes, scraping the bottom of the pot with a silicone spatula to release flavors. Slowly stir in heavy cream, hot sauce, soy sauce, and seasonings (basil, parsley, oregano, mustard powder, and pepper).
  4. Simmer Potatoes: Bring soup to a boil, then reduce heat to a simmer. Add the cubed red potatoes. Simmer uncovered until potatoes are fork tender, approximately 20-25 minutes.
  5. Combine Sausage and Cheese: Stir the cooked sausage back into the soup. Reduce heat to low and, if desired, stir in shredded cheddar cheese until melted and combined. Serve hot.

Notes

  • The mustard powder, hot sauce, and soy sauce enhance flavor without making the soup spicy.
  • Red potatoes hold their shape well; Yukon Gold can be a substitute. Russets are starchier and less ideal.
  • Adding corn complements the soup and can be stirred in at the end of cooking.
  • This soup stores well refrigerated for up to 3 days and freezes for up to 3 months; avoid overcooking potatoes for better reheating.
  • Crock Pot Method: Cook sausage and vegetables in a skillet, drain excess grease, then combine all ingredients except cream and cheese in Crock Pot. Cook low 6 hours or high 4 hours, then stir in cream and cheese off heat before serving.
  • This recipe appears on page 40 of The Cozy Cookbook.

Find it online: https://marthatasty.com/creamy-sausage-potato-soup-recipe/