Go Back
–+ servings
Sausage Potato Soup

Savor the Warmth of Hearty Sausage Potato Soup Tonight

Enjoy a comforting bowl of Sausage Potato Soup, a perfect dish for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Italian Sausage Turkey sausage can be used for a lighter twist.
  • 2 tbsp Butter Olive oil is a great alternative for a lighter option.
  • 1 Yellow Onion, diced Shallots work well as a substitute.
  • ½ cup Carrots, diced Baby carrots can be easily swapped in.
  • 2 ribs Celery, diced Consider leeks for a milder flavor boost.
  • 3 cloves Garlic, minced Garlic powder works in a pinch.
  • 3 tbsp Flour Cornstarch or gluten-free flour blends are good substitutes.
  • 5 cups Chicken Broth Vegetable broth can make a comforting vegetarian option.
  • 1 cup Heavy Cream Coconut milk makes a delightful dairy-free alternative.
For the Potatoes
  • 1.25 lbs Red Potatoes, cubed Yukon Gold or Russet potatoes can also be used for variety.
Optional Creaminess & Flavor
  • 2 cups Cheddar Cheese Dairy-free cheese can replace it for a dairy-free version.
Seasonings
  • 1 tsp Dried Basil Elevates the aroma with its earthy essence.
  • ½ tsp Dried Oregano Can be replaced with Italian seasoning.
  • ½ tsp Mustard Powder Brings subtle tang; omit if unavailable.
  • ¼ tsp Black Pepper Adjust to your taste preference.
  • 1 tsp Soy Sauce Coconut aminos make a great soy-free option.
  • 1 tsp Hot Sauce Feel free to reduce for a milder experience.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Creamy Sausage Potato Soup
  1. In a large pot over medium heat, crumble and cook the ground Italian sausage until browned and fully cooked, about 10-12 minutes. Reserve about 1 tablespoon of the drippings in the pot for flavor.
  2. Add the reserved drippings and butter to the pot, letting it melt. Toss in the diced onion, diced carrots, and diced celery, sautéing for about 5 minutes until softened. Stir in minced garlic for an additional minute.
  3. Sprinkle flour over the sautéed vegetables and cook for another 2 minutes, stirring continuously to form a roux.
  4. Gradually stir in chicken broth, scraping up any brown bits from the bottom. Add heavy cream, soy sauce, hot sauce, and the seasonings. Bring this mixture to a gentle boil.
  5. Add cubed red potatoes to the pot and reduce the heat to a low simmer. Simmer for 20-25 minutes, or until the potatoes are tender.
  6. Stir in the cooked sausage, breaking it up as you mix. If desired, add cheddar cheese, stirring until melted and creamy before serving hot.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 450IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!