So You’re Craving Something Tasty But Too Lazy to Spend Forever in the Kitchen, Huh? Same
Well, welcome to the club, my friend. If there’s one thing I’ve learned in my culinary adventures, it’s that comfort food doesn’t have to be complicated. Enter the star of our day: Sausage Potato Soup! This delightful dish is hearty, creamy, and packed with flavor—perfect for those moments when you want something scrumptious without dedicating your entire evening to cooking. Grab your favorite cozy blanket and let’s get started.
Why This Recipe is Awesome
What makes this Sausage Potato Soup a total home run? First of all, it’s idiot-proof, and trust me, even I didn’t mess it up. You can whip it up in under an hour, and few things are better than a warm bowl of soup at the end of a long day. Plus, it’s a one-pot wonder, which means minimal clean-up. Score!
Want more good news? You can customize this recipe to fit whatever ingredients you have on hand. Feel free to throw in some veggies that are about to go bad, and voila, gourmet soup! I mean, we wouldn’t want anything to go wasted now, would we? Grab your apron, and let’s get this soup party started.
Ingredients You’ll Need
Let’s keep it simple. Here’s what you’ll need to whip up this piping hot bowl of deliciousness:
- 1 lb. (453.6 g) ground Italian sausage (hot or mild, it’s your call)
- 2 tablespoons (28 g) butter (because butter makes everything better)
- 1 yellow onion, diced (you’re gonna cry, but it’s worth it)
- ½ cup (65 g) carrots, diced (for a pop of color and nutrition)
- 2 ribs celery, diced (ditto on the color and nutrition)
- 3 cloves garlic, minced (you can’t have too much garlic)
- 3 tablespoons (24 g) flour (this is how we get our soup nice and thick)
- 1 teaspoon (5 ml) soy sauce (trust me, it enhances the flavor)
- 1 teaspoon (5 ml) hot sauce (heat it up if you dare)
- 5 cups (1.18 L) chicken broth (the heart of our soup)
- 1 cup (240 ml) heavy cream (cue the luxurious flavors)
- 1 ¼ lbs. (567 g) red potatoes, cubed (about 6 small potatoes; the heart and soul of the soup)
- Optional: 2 cups (226 g) shredded cheddar cheese (because cheese is a love language)
Step-by-Step Instructions
Ready to get cookin’? Here’s how you do it, step by step. Just try not to trip over your own feet while you’re at it.
Cook and crumble the sausage: In a large pot, cook the ground Italian sausage over medium heat for about 10-12 minutes until it’s browned and beautiful. Reserve 1 tablespoon of those glorious drippings in the pot and toss the rest. We don’t need that much grease hanging around.
Add butter and veggies: Toss in the reserved sausage drippings and the butter. Let it melt away like your worries as you sauté that diced onion, carrots, and celery over medium heat for about 5 minutes. We want those veggies softened and the onions translucent. Stir for good measure.
Bring on the garlic: Mix in the minced garlic and let it cook for 1 minute until your kitchen smells heavenly. Sprinkle the flour over this veggie medley and cook for another 2 minutes to form a roux. Keep stirring, folks, or you might get a weird burnt flavor.
Add the chicken broth: Gradually pour in the chicken broth in splashes while scraping the bottom of the pot with a silicone spatula. This is super important because we want those brown bits for flavor. Keep stirring until everything is smooth and there are no clumps. No one likes clumpy soup.
Toss in the potatoes: Add the cubed red potatoes and bring the soup to a gentle simmer. Let it cook uncovered for 20-25 minutes until those potatoes are fork-tender and releasing their starchy goodness into the broth. You might find yourself tasting a potato or two—no judgment.
Stir in the cream: Once those potatoes are perfect, stir in the heavy cream. You can also add that soy sauce and hot sauce to elevate the flavor game. If you’re feeling cheesy (and who isn’t?), toss in shredded cheddar cheese until it’s all melted and combined. Gently heat it through and you’re good to go!
Common Mistakes to Avoid
Okay, listen up, because nobody wants a soup fail. Here are some classic blunders to steer clear of:
Underestimating the importance of browning the sausage: If your sausage isn’t nice and brown, your soup may end up lacking flavor. No one wants bland soup. So let it get those crispy edges.
Skipping the roux step: If you think you can skip making the roux, think again, my friend. A roux is what makes this soup creamy and thick. Trust me, it’s worth the extra two minutes.
Not tasting as you go: Please, for the love of all things delicious, taste your soup before serving. You might need more salt, maybe a pinch of pepper, or even a dash more hot sauce if you like things spicy.
Using cold broth: If you pour cold broth into the pan, your soup is going to be lukewarm and sad. Warm it up before adding it in for a cheerful bubbling soup.
Alternatives & Substitutions
Now that we’ve got the basics down, let’s chat about ways to mix things up. No need to have a panic attack if you don’t have every single ingredient on hand.
Sausage alternatives: Don’t have sausage? No problem! You can use ground turkey or chicken. Just add a little more seasoning to amp up the flavor.
Veggies: Feel free to toss in any leftover veggies lying around. Got some zucchini? Toss it in. Bell peppers? You do you. It’s all fair game.
Creamy alternatives: Not feeling the heavy cream? Use half and half or a splash of milk. Just know it won’t be as rich and delicious, but hey, we do what we must.
FAQ (Frequently Asked Questions)
Got questions? I got answers! Well, at least I have some informed guesses.
Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? Butter is the star of this show.
Can I make this soup vegetarian?
Absolutely! Skip the sausage and use vegetable broth. You can replace it with beans or mushrooms for that heartiness we love.
Can I freeze leftover soup?
Yes, my friend! Freeze it in individual portions for a rainy day. Just remember to leave a little space in the container because it expands.
How long will it last in the fridge?
The soup will be happy to hang out in the fridge for about 3-4 days. But honestly, it won’t last that long because it’s too delicious.
Is this soup good for meal prep?
You know it is! Make a big batch and eat it throughout the week. You’ll impress yourself with your meal prep skills.
Final Thoughts
Now you have all the tools to impress—and you’re ready to whip up a delicious bowl of Sausage Potato Soup. Go ahead, treat yourself or someone special in your life to this cozy delight. It’s comforting, filling, and packed with love—or at least a lot of sausage and potatoes.
So what are you waiting for? Get in that kitchen and unleash your inner soup chef. You’ve totally earned it! Enjoy every spoonful and stay cozy. Happy cooking!
Print
Sausage Potato Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Description
A hearty, creamy, and flavorful sausage potato soup that’s easy to make in under an hour.
Ingredients
- 1 lb. ground Italian sausage (hot or mild)
- 2 tablespoons butter
- 1 yellow onion, diced
- ½ cup carrots, diced
- 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 lbs. red potatoes, cubed
- Optional: 2 cups shredded cheddar cheese
Instructions
- Cook the ground Italian sausage in a large pot over medium heat for 10-12 minutes until browned. Reserve 1 tablespoon of drippings and discard the rest.
- Add the reserved drippings and butter to the pot. Sauté the diced onion, carrots, and celery over medium heat for about 5 minutes until softened.
- Mix in the minced garlic and cook for 1 minute. Sprinkle the flour over the veggies and cook for another 2 minutes.
- Gradually pour in the chicken broth while scraping the bottom of the pot. Stir until smooth.
- Add the cubed red potatoes and simmer uncovered for 20-25 minutes until tender.
- Stir in the heavy cream, soy sauce, and hot sauce. If using, add the shredded cheddar cheese and heat through until melted.
Notes
Customize with leftover veggies or use ground turkey or chicken instead of sausage.