If you’re in the mood for a warm bowl of sausage potato soup, you’ve come to the right place! This hearty dish features juicy sausage, tender potatoes, and a creamy broth that brings it all together.
This sausage potato soup recipe addresses unclear cooking steps, lack of timing details, limited ingredient explanations, and absence of variations or dietary suggestions for broader usability.
I remember a busy weeknight when unexpected guests came over, and I wanted something easy yet comforting. I tackled the challenge of creating a filling soup without spending hours in the kitchen, and this recipe quickly became a family favorite.
This recipe stands out because it blends flavors beautifully while being straightforward to prepare. In just about an hour, you’ll have a bowl of cozy goodness that feels homemade.
If you love cozy soups, you’ll definitely enjoy my Broccolini Frittata as a fun and light side dish!
Table of contents
Dietary Considerations
- This recipe is gluten-free as it contains no wheat, barley, rye, or ingredients derived from gluten-containing grains.
- The recipe is not dairy-free due to the presence of heavy cream in the ingredients list.
- This recipe is unsuitable for vegan diets because Italian sausage and heavy cream are included in the recipe.
- The recipe is not low-carb or keto due to potatoes, which add a significant amount of carbohydrates.
- The recipe is nut-free because none of the ingredients contain nuts or nut-based products.
Why You Will Love This Recipe
- Comforting Texture The soup features tender potatoes that hold their shape, adding a hearty, creamy texture that wraps around the sausage pieces just right.
- Rich, Satisfying Flavor Each bowl combines the savory notes of Italian sausage with sweet undertones from sautéed onions and carrots, bringing warmth that’s perfect for any chilly evening.
- Convenient Make-Ahead Option This soup stores beautifully, meaning you can whip up a big batch and enjoy it throughout the week, making meal prep effortless and flavorful.
- Customizable Ingredients With options to switch out the sausage type or add in extra veggies, you can easily adapt the soup to match your cravings and dietary needs.
How to Make Sausage Potato Soup
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 11 cups 1x
- Category: soup
- Method: stove-top simmering
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and creamy sausage potato soup that is gluten-free and perfect for a comforting meal.
Ingredients
- 1 lb. (453.6 g) ground Italian sausage (hot or mild)
- 2 tablespoons (28 g) butter
- 1 yellow onion, diced
- ½ cup (65 g) carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons (24 g) flour
- 1 teaspoon (5 ml) soy sauce
- 1 teaspoon (5 ml) hot sauce
- 5 cups (1.18 L) chicken broth
- 1 cup (240 ml) heavy cream
- 1 ¼ lbs. (567 g) red potatoes, cubed (about 6 small potatoes)
- Optional: 2 cups (226 g) shredded cheddar cheese
Instructions
- Step 1: In a large pot, cook and crumble the ground Italian sausage over medium heat for about 10-12 minutes, until browned. Reserve 1 tablespoon of the drippings in the pot and discard the rest.
- Step 2: Add the reserved drippings and 2 tablespoons of butter to the pot. Sauté the diced onion, diced carrots, and diced celery over medium heat for about 5 minutes, or until softened and the onions become translucent. Stir frequently.
- Step 3: Stir in the minced garlic and cook for 1 minute until fragrant. Then sprinkle in the flour and cook for an additional 2 minutes to form a roux, stirring constantly to prevent browning.
- Step 4: Gradually add the chicken broth in splashes while using a silicone spatula to scrape the bottom of the pot. This incorporates the roux evenly and lifts any browned bits for flavor. Stir until smooth and there are no clumps.
- Step 5: Add the cubed red potatoes and bring the soup to a gentle simmer. Cook uncovered for approximately 20-25 minutes until the potatoes are fork-tender and releasing their starches into the broth.
- Step 6: Stir in the heavy cream. Add 1 teaspoon each of soy sauce and hot sauce to enhance the flavor. If using, stir in shredded cheddar cheese until melted and combined. Heat through gently before serving.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days. Stir well before serving to redistribute ingredients.
- Refrigeration: Refrigerate in an airtight container for up to 5 days. Reheat gently on the stove or in the microwave before serving.
- Freezing: Transfer soup to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove or microwave.
- If sausage is not browning well, break it into smaller pieces and cook over medium heat for 10-12 minutes until fully cooked and golden.
- When vegetables do not soften adequately, sauté diced onions, carrots, and celery in reserved drippings and butter for about 5 minutes over medium heat until translucent.
- If soup thickens too much, gradually add an extra cup of chicken broth, stirring continuously to reach the desired consistency.
- For firm potatoes, simmer uncovered for 20-25 minutes or until fork-tender.
- To enhance flavor if bland, add another 1 teaspoon of soy sauce or hot sauce in the last few minutes of cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Italian sausage: Look for lean ground Italian sausage with a good mix of spices. It adds depth to the soup’s flavor. You can substitute with turkey sausage for a lighter option.
- Potatoes: Use russet or Yukon Gold potatoes; they break down nicely for a creamy texture. Make sure they’re firm and without blemishes. Sweet potatoes work as a fun twist.
- Onion: A yellow onion works well for depth of flavor. Select one that’s firm with no soft spots. Shallots can substitute for a milder taste.
- Carrots: Fresh, vibrant carrots add sweetness. Look for ones that are crisp and bright orange. You could use parsnips for a unique flavor profile.
- Garlic: Fresh garlic, minced, offers a sharp bite that elevates the soup. Choose bulbs that are firm and dry; avoid any with spots. Garlic powder can be used in a pinch.
- Chicken broth: Opt for low-sodium chicken broth for better control over the saltiness. Quality matters here for a rich base. You can substitute with vegetable broth for a vegetarian version.
- Heavy cream: This enriches the soup and gives it a luxurious consistency. Look for a brand with no additives. Half-and-half can be used if you want a lighter touch.
- Fresh spinach: Baby spinach wilts down nicely and gives a pop of color. Choose vibrant, fresh leaves. Kale is a heartier alternative if you prefer.
- Fresh thyme: Adds an earthy, herby flavor. Pick sprigs that are vibrant and not wilted. You can use dried thyme, but adjust the quantity since it’s more concentrated.
Recipe Tips
- If the sausage isn’t browning, crumple it into smaller pieces while cooking over medium heat for about 10-12 minutes until fully cooked.
- When vegetables aren’t softening, sauté the diced onions, carrots, and celery in reserved drippings and butter for around 5 minutes at medium heat.
- If the soup thickens too much, gradually add an extra cup of chicken broth, stirring continuously to achieve desired consistency before serving.
- For potatoes that remain firm, simmer the cubed red potatoes uncovered for about 20-25 minutes until they’re fork-tender.
- When flavors seem bland, incorporate a splash more of soy sauce or hot sauce, approximately 1 teaspoon, to boost the overall taste in the last few minutes.
Serving Suggestions
Serve with crusty gluten-free bread or a light garden salad for added freshness. You can pair it with steamed asparagus or roasted Brussels sprouts for a wholesome meal.
Add to pasta for a hearty dish or use as a base for a comforting casserole. You might include some shredded cheese or cooked kale for variety in presentation.
Top with fresh parsley or sliced green onions for brightness. A sprinkle of crushed red pepper adds a slight kick to balance flavors nicely.
Recipe variations
- You can use smoked sausage instead of ground Italian sausage for a different texture and flavor. Add 1 teaspoon smoked paprika for warmth. Either hot or mild smoked sausage works well. Double the sausage to maintain protein ratio for larger batches.
- Add chopped kale or spinach to increase the vegetable content. Use about 1 cup, stirred in during the last 5 minutes of simmering. Either fresh or frozen greens are fine. Increase broth by 1 cup if doubling the greens to keep consistency.
- You can substitute half-and-half for heavy cream to reduce richness. Add 1 teaspoon dried thyme for herbaceous notes. Either half-and-half or whole milk can be used carefully to avoid curdling. Double cream and broth quantities when tripling the recipe.
- Either red potatoes or Yukon gold potatoes can be used as the base. Add 2 teaspoons of fresh rosemary when adding potatoes. If using frozen potatoes, add them later to avoid overcooking. Scale all ingredients proportionally, using 2 ½ lbs potatoes for double the servings.
Save This Recipe!
How to Store?
To keep your sausage potato soup fresh and delicious, follow these storage tips:
Room Temperature: Store the soup in an airtight container at room temperature up to 2 days. Stir before serving to redistribute ingredients.
Refrigeration: Place the soup in an airtight container and refrigerate it up to 5 days. Reheat gently on the stove or microwave.
Freezing: Transfer the soup to a freezer-safe container or bag. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
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If you enjoyed this Sausage Potato Soup or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
