Sausage Potato Soup Recipe
Rich, hearty, and packed with flavor, this soup is the ultimate comfort food for soup season. Tender potatoes, savory Italian sausage, and a velvety, creamy broth make it a family favorite!
Servings: 6 servings
Ingredients
- 1 pound Italian ground sausage hot or mild
- 3 tablespoons butter
- 1 medium yellow onion chopped
- ¼ cup carrots petite diced
- ¼ cup celery petite diced
- 2-3 large garlic cloves finely chopped
- ⅓ cup all-purpose flour
- 4 large Russet potatoes or 8 small potatoes, scrubbed and dried
- A bit of oil for rubbing on potato skins
- 4 cups chicken broth
- 3 cups milk
- ⅔ cup heavy cream
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- ⅔ cup sour cream
For Topping:
- Shredded cheddar cheese
- Parsley finely chopped
- Extra sour cream
Instructions
- Cook Sausage: While potatoes are baking, heat a large pot or Dutch oven pot over medium heat. Add the sausage, smashing with a wooden spoon, and cook until crispy. Remove the sausage with a slotted spoon and set aside on a paper towel-lined plate to drain. Leave the grease in the pot.
- Sauté Onions and Garlic: In the same pot, add butter. Once melted, add the chopped onion, carrots, and celery. Cook until soft, about 5-7 minutes. Add the garlic and cook for an additional minute.
- Thicken with Flour: Sprinkle the flour over the vegetables, stirring to coat. Cook for about 2 minutes.
- Add Liquids: Gradually add chicken broth, milk, and heavy cream to the pot, whisking constantly to prevent lumps. Bring to a simmer.
- Add Potatoes: Add the chopped baked potatoes to the pot. Bring back to a simmer, then reduce heat to low and let simmer for 10-15 minutes minutes, allowing flavors to meld. Season: Add salt and pepper, adjusting seasoning to taste.
- Finish with Sour Cream: Stir in sour cream and most all of the cooked sausage, reserving a bit for topping each bowl. Heat through until combined.
- Serve: Ladle soup into individual bowls. Garnish with shredded cheddar cheese, chopped parsley, extra sour cream, and reserved sausage bits. Enjoy!
Notes
- Bake Potatoes Until Tender: Make sure the potatoes are fully tender before adding them to the soup. This will ensure a creamy texture and make it easier to blend into the soup.
- Keep Some Potato Skins: Leaving some potato skins on can add a rustic texture and extra flavor to the soup. Just be sure to scrub the potatoes well before baking.
- Use the Sausage Grease: Cooking the onions and garlic in the leftover sausage grease infuses the soup with extra savory flavor. Don’t skip this step!
Nutrition
Calories: 767kcal | Carbohydrates: 61g | Protein: 24g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 135mg | Sodium: 1842mg | Potassium: 1558mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1838IU | Vitamin C: 18mg | Calcium: 259mg | Iron: 4mg
