There’s something truly special about a bowl of warm, hearty soup on a chilly day. I remember as a kid, my grandma would make a huge pot of sausage potato soup every autumn. The aroma would fill the entire house – smoky sausage, earthy potatoes, and a hint of fresh herbs. It was pure comfort in a bowl, and she’d always let me stir the pot, feeling incredibly important as I added another sprinkle of thyme. That memory, and the flavor, inspired this recipe. It’s a little bit rustic, a little bit creamy, and a whole lot delicious.
Why You’ll Love This Sausage Potato Soup
This isn’t your average, bland potato soup. This recipe packs a serious flavor punch. Here’s what makes it so great:
- Deep, Savory Flavor: The combination of sausage, potatoes, and broth creates a rich, satisfying base.
- Creamy Texture (without tons of cream): We use a clever trick to achieve a creamy texture with minimal dairy, making it lighter and more versatile.
- Easy to Make: It’s truly a one-pot wonder, meaning less cleanup!
- Customizable: Feel free to adjust the veggies and spice levels to suit your taste.
- Crowd-Pleaser: This soup is a guaranteed hit, perfect for family dinners, potlucks, or chilly weeknight meals.
Gather Your Ingredients: The Key to Amazing Sausage Potato Soup
Here’s what you’ll need to make this incredible soup. Don’t be intimidated – it’s a pretty straightforward list!
- Sausage: 1 pound (450g) Italian sausage (sweet or hot, your preference), casings removed. A mix of both is also delicious!
- Potatoes: 2 pounds (900g) Yukon Gold potatoes, peeled and cubed into ½-inch pieces. Yukon Golds hold their shape well in soup.
- Onion: 1 large yellow onion, chopped.
- Celery: 2 stalks celery, chopped.
- Carrots: 2 medium carrots, peeled and chopped.
- Garlic: 4 cloves garlic, minced.
- Chicken Broth: 6 cups (1.4 liters) low-sodium chicken broth. Using low-sodium allows you to control the saltiness.
- Milk: 1 cup (240 ml) whole milk (or 2% for a slightly lighter soup).
- Heavy Cream: ¼ cup (60 ml) heavy cream (optional, for extra richness – can skip it).
- Flour: 2 tablespoons all-purpose flour. This helps thicken the soup.
- Olive Oil: 2 tablespoons.
- Dried Thyme: 1 teaspoon.
- Dried Rosemary: ½ teaspoon.
- Bay Leaf: 1.
- Salt & Black Pepper: To taste.
- Fresh Parsley: Chopped, for garnish (optional).
- Hot Sauce: A few dashes, for serving (optional).
Let’s Get Cooking: Step-by-Step Instructions
This recipe is incredibly easy to follow. Just relax, enjoy the process, and savor the amazing aroma!
Step 1: Brown the Sausage
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the pot and set aside. Leave the flavorful drippings in the pot – that’s where the magic happens!
Step 2: Sauté the Vegetables
Add the chopped onion, celery, and carrots to the pot with the sausage drippings. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Don’t rush this step – we want to build a good flavor base. Add the minced garlic and cook for another minute, until fragrant.
Step 3: Create the Roux
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes. This creates a roux, which will help thicken the soup. Make sure the flour is fully incorporated and doesn’t clump.
Step 4: Add the Broth and Potatoes
Gradually pour in the chicken broth, whisking constantly to prevent lumps. Add the cubed potatoes, dried thyme, dried rosemary, and bay leaf. Bring the soup to a boil, then reduce the heat to a simmer.
Step 5: Simmer and Soften
Cover the pot and simmer the soup for 15-20 minutes, or until the potatoes are tender.
Step 6: Add Back the Sausage and Creaminess
Return the cooked sausage to the pot. Stir in the milk and, if using, the heavy cream. Cook for another 5 minutes, allowing the flavors to meld together. Don’t boil the soup after adding dairy, as it can curdle.
Step 7: Season and Serve
Remove the bay leaf. Season the soup with salt and pepper to taste. Stir well. Ladle the sausage potato soup into bowls and garnish with fresh parsley, if desired. Serve hot with a dash of hot sauce, if you like a little heat!
Tips, Variations, and Serving Suggestions
Let’s explore some ways to make this sausage potato soup even better!
Tips for Success:
- Don’t Overcook the Potatoes: Overcooked potatoes can result in a mushy soup. Test them with a fork – they should be tender but not falling apart.
- Broth is Key: Using a good quality chicken broth will significantly improve the flavor of the soup. Homemade is always best, but a good store-bought option works too.
- Adjust the Seasoning: Taste the soup throughout the cooking process and adjust the salt and pepper as needed.
Flavor Variations:
- Spice It Up: Use hot Italian sausage. Add a pinch of red pepper flakes or a dash of cayenne pepper.
- Add Veggies: Chopped bell peppers, corn, or even spinach would be delicious additions. Add them during the vegetable sautéing step.
- Smoked Paprika: A teaspoon of smoked paprika adds a smoky depth of flavor.
- Cheese: Stir in shredded cheddar, Gruyere, or Parmesan cheese just before serving for a cheesy twist.
- Beer: Substitute 1 cup of chicken broth with a dark beer (like a stout) for a richer, more complex flavor. Add the beer after the flour is incorporated.
Serving Suggestions:
- Grilled Cheese Croutons: Cut grilled cheese sandwiches into cubes and float them on top of the soup.
- Crusty Bread: Serve with a warm loaf of crusty bread for dipping.
- Side Salad: A simple green salad provides a refreshing contrast to the richness of the soup.
(Optional) Nutritional Information (Approximate, per serving – varies based on ingredients and serving size):
Calories: 350-450
Fat: 20-25g
Protein: 15-20g
Carbohydrates: 30-40g
Your New Favorite Soup Awaits!
So, there you have it – a delicious, comforting bowl of sausage potato soup that’s sure to become a family favorite. Don’t be afraid to experiment with the variations and make it your own. Cooking should be fun, and sharing a warm bowl of soup with loved ones is one of life’s simple pleasures. Give this recipe a try, and let me know what you think in the comments! Happy cooking!
