Can I make this soup gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free blend or use cornstarch as a thickener. Just mix cornstarch with a little cold broth before adding it to avoid lumps.

What type of sausage works best?

Italian sausage is ideal because of its seasoning and texture, but you can use breakfast sausage or even chorizo for a different flavor profile. Just adjust the spice to your preference.

Can I prepare this soup in a slow cooker?

Yes! Brown your sausage and sauté the veggies on the stove, then transfer everything (minus the cream and cheese) to the slow cooker. Cook on low for 6 hours or high for 4. Add cream and cheese at the end off-heat for best texture.

Does the hot sauce make this soup very spicy?

Not at all! The hot sauce adds flavor depth without making the soup spicy. It’s a subtle enhancement that lifts the overall taste without heat.

Creamy Sausage Soup: Comforting & Easy Dinner Recipe

Description

Sausage Potato Soup is a hearty and comforting soup featuring savory Italian sausage, tender red potatoes, and a creamy broth enhanced with cheddar cheese. Perfect for chilly days, this stovetop recipe combines aromatic vegetables, flavorful seasonings, and a touch of heat from hot sauce while keeping it mild enough for everyone to enjoy.

Ingredients

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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)

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Instructions

Cook the Sausage: Remove sausage casings if using links. Heat a large pot over medium heat and add the sausage, cooking while crumbling it. Once it’s partially cooked, cover partially and cook for a total of 10-12 minutes until fully cooked. Set sausage aside, reserving 1 tablespoon of drippings. If no drippings, use butter.
Sauté Vegetables: Add reserved drippings and 2 tablespoons butter to the pot. Over medium heat, cook diced onion, celery, and carrots for 5 minutes until softened. Add minced garlic and cook 1 more minute.
Make the Roux and Add Liquids: Stir in flour and cook for 2 minutes to remove raw taste. Gradually add chicken broth in splashes, scraping the pot’s bottom with a silicone spatula to incorporate browned bits. Slowly stir in heavy cream, hot sauce, soy sauce, and seasonings (basil, parsley, oregano, mustard powder, pepper).
Cook Potatoes: Bring soup to a boil, then reduce to a simmer. Cube cleaned and dried red potatoes into 1-inch pieces and add to soup. Simmer uncovered for 25 minutes until potatoes are tender.
Combine and Finish: Stir cooked sausage back into the soup. Reduce heat to low and, if desired, mix in shredded cheddar cheese until melted. Serve warm.

Notes

Mustard powder, hot sauce, and soy sauce enhance flavor subtly without making the soup spicy.
Red potatoes hold their shape best; Yukon Gold also work well; avoid Russets due to starchiness.
Corn can be added at the end for extra sweetness and texture.
Sausage Potato Soup freezes well; store in airtight containers for up to 3 months.
Crock Pot Method: Cook sausage and vegetables on stovetop, drain grease, then combine with other ingredients excluding butter and flour in slow cooker. Cook on low for 6 hours or high for 4 hours. Add cream and cheese at end.

Nutrition

Serving Size: 1 cup
Calories: 250 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 55 mg