Description
A hearty and creamy sausage potato soup that is gluten-free and perfect for a comforting meal.
Ingredients
Scale
- 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