Hearty Sausage Potato Soup Recipe

Ingredients

Seasonings

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

Soup

• 1 pound 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
• 5 cups chicken broth
• 1 cup heavy cream
• 1 ¼ pounds red potatoes (about 6 small potatoes)
• 2 cups shredded cheddar cheese (optional)

Instructions

1. Remove the casings from the sausage if using links. Heat a large pot over medium heat and add the sausage, crumbling it as it cooks. Cover partially and stir occasionally until cooked through, about 12 minutes. Set sausage aside and reserve 1 tablespoon of drippings. Use butter if no drippings are available.
2. Add reserved drippings and 2 tablespoons butter to the pot over medium heat. Add diced onion, celery, and carrots, cooking for 5 minutes until softened. Add minced garlic and cook for 1 more minute.
3. Stir in flour and cook for 2 minutes to form a roux. Gradually add chicken broth in splashes, scraping the bottom of the pot to release flavor. Slowly stir in heavy cream, hot sauce, soy sauce, and all seasonings.
4. Bring soup to a boil, then reduce heat to a simmer. Peel and cube cleaned red potatoes into 1-inch pieces and add to the soup. Simmer uncovered until potatoes are fork tender, about 25 minutes.
5. Return cooked sausage to the pot and stir to combine. Reduce heat to low and stir in cheddar cheese if using until melted and smooth. Serve hot.

Notes

• Mustard powder, hot sauce, and soy sauce enhance flavor without making the soup spicy.
• Red potatoes are preferred for their waxy texture that holds shape; Yukon Gold potatoes are a good alternative.
• Add corn near the end of cooking for extra sweetness and texture.
• For crock pot method, cook sausage and vegetables first, drain grease, then combine all ingredients except cream and cheese in slow cooker. Cook on low for 6 hours or high for 4 hours. Stir in cream and cheese before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
• Avoid overcooking potatoes to ensure better reheating texture.