Description
Warm up with a satisfying bowl of Sausage Potato Soup. Discover the best recipe for a hearty winter meal!
Ingredients
Scale
- 1 pound (450g) Italian sausage, casings removed (sweet or hot, depending on preference)
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 4 cups (about 1.5 pounds/680g) Yukon gold potatoes, diced into ½-inch cubes
- 4 cups (950ml) chicken broth, low sodium
- 1 cup (240ml) heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 2 cups fresh kale or spinach, chopped (optional)
- 1 cup (100g) shredded cheddar cheese, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- Step 1: Brown the Sausage In a large Dutch oven or heavy-bottomed pot, brown the Italian sausage over medium-high heat, breaking it into bite-sized pieces with a wooden spoon. Take your time with this step – about 7-8 minutes – allowing the meat to develop a beautiful caramelization that will infuse your Sausage Potato Soup with rich flavor. Once properly browned, transfer about half the sausage to a paper towel-lined plate, leaving the remaining half and the flavorful rendered fat in the pot.
- Step 2: Sauté the Aromatics Reduce heat to medium and add the diced onions to the pot with the remaining sausage. Cook for 3-4 minutes until the onions become translucent and slightly golden. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown or burn, which would introduce bitterness to your soup.
- Step 3: Create the Base Add the butter to the pot and allow it to melt. Sprinkle the flour over the sausage and onion mixture, stirring constantly for about 1 minute to cook out the raw flour taste. This creates a roux that will help thicken your Sausage Potato Soup. Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming, creating a smooth base for your soup.
- Step 4: Add Potatoes and Seasonings Add the diced potatoes, Italian seasoning, red pepper flakes (if using), ½ teaspoon salt, and ¼ teaspoon black pepper to the pot. Stir to combine everything evenly. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Cover partially with a lid and cook for 15-18 minutes, or until the potatoes are fork-tender but not falling apart.
- Step 5: Finish the Soup Once the potatoes are tender, reduce the heat to low and stir in the heavy cream. Return the reserved browned sausage to the pot. Add the chopped kale or spinach if using, and allow to simmer for an additional 5 minutes until the greens are wilted and the soup has thickened slightly. Remove from heat and stir in the shredded cheese until completely melted and incorporated.
- Step 6: Serve Taste and adjust seasonings as needed, adding more salt and pepper to your preference. Ladle the hot Sausage Potato Soup into bowls, garnish with additional shredded cheese, fresh parsley, and sliced green onions. Serve immediately with crusty bread for dipping into the velvety broth.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg