Description
This comforting Sausage Potato Soup combines savory Italian sausage with tender red potatoes in a creamy, flavorful broth. Enhanced with sautéed vegetables, a rich roux, and a hint of hot sauce, this hearty soup is perfect for chilly days and serves 11 people.
Ingredients
Scale
Meat and Dairy
- 1 lb. (453.6 g) ground Italian sausage (hot or mild)
- 2 tablespoons (28 g) butter
- 1 cup (240 ml) heavy cream
- Optional: 2 cups (226 g) shredded cheddar cheese
Vegetables
- 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)
Other
- 3 tablespoons (24 g) flour
- 1 teaspoon (5 ml) soy sauce
- 1 teaspoon (5 ml) hot sauce
- 5 cups (1.18 L) chicken broth
Instructions
- Cook the sausage: In a large pot over medium heat, cook and crumble the ground Italian sausage for about 10-12 minutes until browned. Reserve 1 tablespoon of the drippings in the pot and discard the rest.
- Sauté the vegetables: Add the reserved drippings and 2 tablespoons of butter to the pot. Sauté the diced onion, carrots, and celery over medium heat for about 5 minutes until softened and onions become translucent, stirring frequently.
- 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 without browning.
- Add chicken broth: Gradually pour in the chicken broth in splashes, continuously scraping the bottom of the pot with a silicone spatula to incorporate the roux and lift any browned bits. Stir until smooth and no lumps remain.
- Simmer potatoes: Add the cubed red potatoes and bring the soup to a gentle simmer. Cook uncovered for 20-25 minutes until the potatoes are fork-tender and begin releasing their starches to thicken the broth.
- Finish the soup: Stir in the heavy cream. Add 1 teaspoon each of soy sauce and hot sauce to enhance the flavor. If desired, stir in shredded cheddar cheese until melted and the soup is heated through gently before serving.
Notes
- Reserve some sausage drippings for enhanced flavor in the sautéed vegetables.
- Cook the roux carefully to avoid browning, which can alter the soup’s taste.
- Adjust hot sauce quantity based on your preferred spice level.
- Optional cheddar cheese adds richness and depth but can be omitted for a lighter version.
- Leftovers store well in the refrigerator for up to 3 days and taste even better after the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
