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–+ servings
Sausage Potato Soup

Creamy Sausage Potato Soup for Cozy Nights In

This sausage potato soup is a comforting and hearty dish perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Ground Italian Sausage Choose hot or mild based on preference.
  • 2 tablespoons Butter Can be substituted with olive oil.
  • 1 medium Yellow Onion Shallots can be used for a milder taste.
  • 2 medium Carrots Parsnips can be used as an alternative.
  • 2 stalks Celery Can be omitted if not available.
  • 3 cloves Garlic Minced; garlic powder can be used as a substitute.
For Thickening
  • 1 tablespoon All-Purpose Flour Cornstarch is a gluten-free alternative.
For Flavor
  • 1 tablespoon Soy Sauce Tamari is a gluten-free alternative.
  • 1 teaspoon Hot Sauce Adjust based on heat preference.
  • 6 cups Chicken Broth Vegetable broth is great for a vegetarian option.
For Creaminess
  • 1 cup Heavy Cream Coconut cream works for a dairy-free option.
For the Potatoes
  • 1.5 pounds Red Potatoes Other waxy potatoes can be used.
For Garnish (Optional)
  • 1 cup Shredded Cheddar Cheese Can be excluded or switched to dairy-free cheese.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Sausage Potato Soup
  1. In a large pot, heat the pan over medium heat and add the ground Italian sausage. Cook for about 10-12 minutes, crumbling the meat as it browns.
  2. Carefully drain any excess fat from the pot. Add 2 tablespoons of butter and melt. Add the diced yellow onion, carrots, and celery, sautéing for around 5 minutes until softened.
  3. Stir in the minced garlic and cook for 1 minute. Sprinkle in the all-purpose flour, stirring continuously for about 2 minutes to create a roux.
  4. Gradually pour in the chicken broth, whisking constantly. Bring to a gentle boil, scraping the bottom of the pot to incorporate browned bits.
  5. Add the cubed red potatoes to the pot. Reduce heat to low and let simmer uncovered for 20-25 minutes, or until potatoes are tender.
  6. Stir in the heavy cream, soy sauce, and hot sauce. Mix well and add shredded cheddar cheese if desired. Heat through for about 5 minutes without boiling.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 850mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 20mgCalcium: 150mgIron: 2.5mg

Notes

This soup is perfect for gatherings and can be customized with additional vegetables or different sausage types.

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