Sausage Potato Soup
Hungry Yet?
Oh, sweet potato heaven! If you’re looking for a hug in a bowl, you’ve landed smack-dab in the right spot. Sausage Potato Soup? Now, that’s the kind of dish that can turn any frown upside down. It’s warm, hearty, and pretty much the culinary equivalent of your comfiest blanket on a chilly night. Honestly, you could trip over a million fancy restaurant dishes, and this soup would still be the star of the show!
This isn’t just any recipe; this is your gateway to a big ol’ pot of comfort. Think about it: rich, savory sausage mingling with tender potatoes and a creamy, dreamy broth. Who wouldn’t want to dive headfirst into that? So, let’s roll up our sleeves and get cooking!
Why This Dish Slaps
Let’s get one thing straight: Sausage Potato Soup knows how to party. It’s basically the life of the kitchen—with flavors that dance together like they’ve had one too many cups of coffee. Potatoes? Check. Sausage that’s singin’ sweet melodies of spices? Double check!
And if you think making this hearty, soul-satisfying soup could take all day, think again! It cooks up faster than you can debate whether to add a dash of hot sauce. Plus, it’s versatile enough that you can toss in whatever leftover veggies you have lying around, making it perfect for those of us who would rather eat leftovers than let them turn into science experiments in the back of the fridge.
Grab These Ingredients
Alright, shopping list time! Here’s what you’ll need to whip up this scrumptious Sausage Potato Soup. Grab your tote bag, and let’s hit the store!
- 1 pound Italian sausage (mild or hot) – Because life’s too short for boring sausage!
- 5 tablespoons unsalted butter (divided) – The secret to anything delicious, ever.
- 1 tablespoon olive oil – For that touch of Mediterranean class.
- 2-1/4 cups mirepoix (or 3/4 cup each: diced carrots, celery, and yellow onion) – Fancy chef talk for a flavor base, but really just for yummy veggies!
- 1 teaspoon minced garlic – Because who doesn’t want their food to smell fabulous?
- 4 cups chopped baby gold potatoes (no need to peel) – Could it get any easier?
- 1 teaspoon dried parsley – For a sprinkle of herbaceous flair.
- 1 teaspoon dried basil – Just the right kick of flavor!
- 4 cups chicken stock (or broth) – The magic liquid that makes everything better.
- 6 tablespoons flour – To help thicken up the mix like a pro.
- 3 cups milk (1%, 2%, or whole) – Creaminess FTW!
- 1/2 cup heavy cream – Yep, we’re indulgent, and we love it!
- 1 teaspoon salt – Just enough to wake up those flavors.
- 1/2 teaspoon pepper – A little kick never hurt anyone.
- 2 cups freshly shredded extra-sharp Cheddar cheese – Because cheese is life!
- 1/4 cup sour cream – A dollop of delight.
- Hearty buttered bread (for serving, optional) – Because what’s soup without bread?
Get these ingredients, and you’re one step closer to soup nirvana!
Cook It Like a Pro
Alright, time to get our chef hats on and ring the dinner bell! Follow these super simple steps, and you’ll have a pot full of magic in no time.
Heat it up: Grab a large pot and heat it over medium-high heat. Toss in that glorious sausage. Sear it for about a minute and then use a wooden spoon (or your preferred utensil) to crumble it up. Cook until it’s deeply browned and fragrant—your kitchen will smell like heaven, no joke.
Get those veggies sizzling: Transfer the sausage to a plate lined with paper towels (hello, grease control!) but leave about 1 tablespoon of the juicy goodness in the pot. If it looks too empty, add that tablespoon of olive oil. Now melt 1 tablespoon of butter in the same pot, and toss in those diced carrots, celery, and onion. Sauté for 5–7 minutes until they’re soft and start to smell like the ultimate flavor base. Add the minced garlic for just another 30 seconds of aromatic bliss.
Potato party: Stir in those golden potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock. Bring the whole shebang to a boil, then drop the temperature to medium-low, cover it up, and let it cook for 15–20 minutes or until the potatoes can be easily pierced with a fork. Cue the symphony of bubbling soup.
Make it creamy: In a separate medium pot, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour, and keep it moving for about a minute. Slowly pour the milk while whisking to avoid any lumps. Keep whisking until thickened and gently boiling. Stir in the heavy cream, then remove it from the heat.
The grand mix: Once your veggies are fork-tender, stir in that beautiful milk/cream mixture. Turn off the heat and fold in shredded cheese, one handful at a time, until everything’s ooey-gooey and melted. Stir in sour cream and return the sausage to the soup. Adjust seasoning with salt and pepper to your taste buds’ delight!
Serve it up: Ladle that creamy goodness into bowls, and if you’re feeling fancy (and why not?), serve it with hearty buttered bread.
Common Mistakes to Avoid
Okay, future soup star, let’s dodge those rookie blunders that could turn your culinary dream into an episode of a cooking fail montage:
- Skimping on seasoning? Enjoy your cardboard dinner, my friend. Don’t be shy—salt and pepper are your pals.
- Dumping everything in at once? This ain’t a kitchen dumpster; respect the timing! Each ingredient needs its moment in the sun to shine.
- Skipping the sauté? You’re missing out on flavor town. Sauté those critters and give them time to mingle for deep deliciousness.
Tweak It Your Way
Have a picky eater at home? No worries! Here’s how to mix things up:
- No mirepoix? Swap in whatever veggies you have—zucchini, peas, or even leftover roasted veggies from dinner last night.
- Cheese fiend? Play with funky cheeses like Gruyère or gouda for a unique flavor twist!
- Want to add a little heat? Toss in a pinch of red pepper flakes or use spicy sausage for a delicious kick.
Curious? Here’s Answers
Want to know more about this piping hot deliciousness? Check out these FAQs:
- Can I use oil instead of butter? Sure, but why downgrade? Butter brings the flavor!
- Is the soup good for meal prep? Heck yeah! This soup gets better as it hangs out in the fridge. You do you!
- What if I want it vegetarian? Sub the sausage for lentils or mushrooms, and veggie stock instead. Day made!
- Can I freeze it? Totally! But keep in mind that dairy (like the cream and milk) can change texture once frozen. Just reheat it with a little extra milk!
- Can I serve it in bread bowls? Oh, honey, yes! Go bold or go home!
Final Bites
And there you have it—your very own bowl of Sausage Potato Soup! This lovely lil’ recipe is like a cozy family hug that’s perfect for sharing (or hoarding all to yourself—we won’t tell). Next time the rain falls or the cold winds blow, grab your spoon and dig into this wonderful creation. You’re not just a cook; you’re a kitchen rockstar now. Enjoy every creamy, cheesy spoonful! 🥄❤️
Sausage Potato Soup
Ingredients
Method
- In a large pot over medium-high heat, cook the Italian sausage for about 1 minute, crumbling it with a wooden spoon. Cook until browned and fragrant.
- Transfer the cooked sausage to a plate lined with paper towels. Leave about 1 tablespoon of fat in the pot, adding olive oil if necessary.
- Melt 1 tablespoon of butter in the same pot and sauté the mirepoix (carrots, celery, and onion) for 5–7 minutes until soft. Add the minced garlic and sauté for an additional 30 seconds.
- Stir in the chopped baby gold potatoes, dried parsley, dried basil, salt, and pepper. Pour in the chicken stock and bring to a boil. Reduce heat and simmer, covered, for 15–20 minutes or until potatoes are fork-tender.
- In a separate medium pot, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute.
- Slowly add milk while whisking to prevent lumps, continuing to cook until thickened and gently boiling.
- Remove from heat and stir in heavy cream.
- Add the creamy mixture to the soup. Fold in the shredded cheese until melted. Stir in sour cream and return the sausage to the pot. Adjust seasoning as needed.
- Ladle the soup into bowls and serve with hearty buttered bread, if desired.