What kind of sausage is good in potato soup?

Italian sausage works best. Use mild for a balanced flavor or hot for extra spice. You can also use turkey or chicken sausage for a lighter version.

How to cook a sausage soup?

Brown the sausage first for deep flavor. Then build your broth with veggies, broth, cream, and seasonings. Simmer until the potatoes are tender, and you’re done.

What is potato sausage?

Potato sausage is a blend of ground meat (usually pork) mixed with potatoes and spices. It’s a Scandinavian classic that adds heartiness to soups.

What are the ingredients in potato soup?

Most versions include potatoes, onions, cream, and broth. This recipe upgrades that with sausage, garlic, celery, and carrots for extra flavor and texture.

Sausage Potato Soup | Amazing Creamy Comfort Bowl

Description

Creamy sausage potato soup with tender red potatoes, savory Italian sausage, and a silky broth. Make it on the stove or in the Crock Pot, and finish with cheddar for a cozy, hearty bowl.

Ingredients

Scale

1 lb ground Italian sausage (hot or mild)

2 tablespoons butter

1 yellow onion, diced

1/2 cup diced carrots

2 ribs celery, diced

3 cloves garlic, minced

3 tablespoons flour

1 teaspoon soy sauce

1 teaspoon hot sauce (Frank’s or Texas Pete)

5 cups chicken broth

1 cup heavy cream

1 1/4 lbs red potatoes (about 6 small), cubed

2 cups shredded cheddar cheese (optional)

1 teaspoon dried basil

1/2 teaspoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon mustard powder

1/4 teaspoon black pepper

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Instructions

1. Stove Top: Cook and crumble sausage in a large pot over medium heat; reserve 1 tablespoon drippings and set sausage aside.

2. Stove Top: Add butter to drippings; sauté onion, carrots, and celery for 5 minutes. Add garlic; cook 1 minute.

3. Stove Top: Stir in flour; cook 2 minutes, stirring.

4. Stove Top: Gradually add chicken broth, scraping the pot bottom.

5. Stove Top: Stir in heavy cream, soy sauce, hot sauce, basil, parsley, oregano, mustard powder, and black pepper; bring to a gentle boil.

6. Stove Top: Reduce to a simmer; add cubed potatoes and cook until fork-tender, 20 to 25 minutes.

7. Stove Top: Return sausage to the pot; reduce heat and stir in cheddar until melted, if using. Serve hot.

8. Crock Pot: Brown sausage with onion, carrots, celery, and garlic in a skillet; drain well.

9. Crock Pot: Transfer mixture to Crock Pot; add remaining ingredients except heavy cream and cheddar.

10. Crock Pot: Cook on LOW 6 hours or HIGH 4 hours.

11. Crock Pot: Stir in heavy cream at the end with heat off; add cheddar and stir until melted, if using.

Notes

Flavor Boosters: Mustard powder, soy sauce, and hot sauce add depth without overpowering.

Potatoes: Red potatoes hold shape best; Yukon Gold or Russets also work. Avoid overcooking for better reheating.

Optional Add-Ins: Corn or a handful of spinach at the end; extra cheddar for more richness.

Storage: Refrigerate up to 3 days or freeze up to 3 months. Reheat gently; do not boil after adding cream.

Reference: Recipe appears in “The Cozy Cookbook” on page 40.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup Recipes
Method: Stove Top; Crock Pot
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 359
Sugar: 2
Sodium: 862
Fat: 28
Saturated Fat: 14
Unsaturated Fat: 14
Carbohydrates: 13
Fiber: 1
Protein: 14
Cholesterol: 86