Sausage Potato Soup: The Ultimate Comfort Food Recipe
Introduction to Sausage Potato Soup
Sausage Potato Soup is the perfect dish for chilly weather, bringing warmth and comfort in every spoonful. This creamy delight combines the savory flavors of beef sausage with the heartiness of baby gold potatoes, making it a great choice for family dinners or gatherings. Not only is it delicious, but it’s also easy to prepare, making it ideal for cooks of all skill levels.
A Personal Story Behind My Sausage Potato Soup Journey
Growing up, my grandmother often made her special sausage potato soup on cold winter nights. The aroma would fill the house, and we would gather around the table eagerly waiting for her to serve us. This recipe is a tribute to her, capturing the essence of those cozy evenings filled with laughter and love. Making this soup today brings back those fond memories while creating new moments with my family.
What Makes This Sausage Potato Soup Recipe Special?
What sets this Sausage Potato Soup apart is its rich, creamy texture and the depth of flavor created by the combination of beef sausage and fresh vegetables. The baby gold potatoes add a buttery richness, while the sharp cheddar cheese gives it an irresistible cheesy finish. Plus, it’s highly adaptable; you can easily add your favorite veggies or spices to personalize it!
The Full Sausage Potato Soup Recipe
Ingredients
- 1 pound beef sausage (mild or hot)
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2-1/4 cups mirepoix (or 3/4 cup each of diced carrots, celery, and yellow onion)
- 1 teaspoon minced garlic
- 4 cups chopped baby gold potatoes (no need to peel)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 4 cups chicken stock or broth
- 6 tablespoons flour
- 3 cups milk (1%, 2%, or whole)
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 1/4 cup sour cream
- Hearty buttered bread for serving (optional)
Instructions
- In a large pot over medium-high heat, add the beef sausage. Let it sear for 1 minute, then crumble it with a wooden spoon. Cook until the sausage is deeply browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon of grease in the pot. If there isn’t enough grease, add 1 tablespoon of olive oil. Tip: Ensure the sausage is well-browned for maximum flavor.
- In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and onion. Sauté for 5–7 minutes (or 7–10 minutes if the veggies are larger). Add the minced garlic and cook for an additional 30 seconds.
- Stir in the chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and cook for 15–20 minutes or until the potatoes are fork-tender. Tip: Feel free to taste the broth and adjust seasoning as needed.
- While the potatoes are cooking, melt 4 tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute. Slowly pour in the milk while whisking until smooth. Continue to cook, whisking, until the mixture thickens and gently boils. Stir in the heavy cream, then remove from heat.
- Once the vegetables are tender, stir in the milk and cream mixture. Turn off the heat and add the shredded cheese a handful at a time, stirring gently until melted. Stir in the sour cream, then return the cooked sausage to the soup. Adjust seasoning with salt and pepper to taste.
- Serve the soup warm with hearty buttered bread, if desired. Tip: For added texture, top with some extra cheese or crispy bacon bits!
Serving Suggestions and Variations for Sausage Potato Soup
This Sausage Potato Soup is delicious on its own, but here are a few ideas to elevate your meal:
– Serve with a side of hearty buttered bread for dipping.
– Add fresh spinach or kale during the last few minutes of cooking for a nutritious boost.
– For an extra kick, sprinkle in some red pepper flakes or a dash of hot sauce.
– Top with fresh herbs like chives or parsley for a pop of color and flavor.
Frequently Asked Questions About Sausage Potato Soup
Can I make this soup ahead of time?
Yes! This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a little extra milk if needed.
Can I freeze Sausage Potato Soup?
Absolutely! Let it cool completely, then transfer to an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Is there a vegetarian version of this soup?
Yes, you can replace the beef sausage with plant-based sausage or skip the sausage altogether. Increase the vegetables for a hearty flavor.
Can I use different types of cheese?
Certainly! While extra-sharp cheddar is recommended, feel free to experiment with other cheeses like Monterey Jack or Gruyère for a different flavor profile.
Sausage Potato Soup
Equipment
- Large pot For cooking the soup.
- Medium pot For making the milk mixture.
Ingredients
Main Ingredients
- 1 pound beef sausage mild or hot
- 5 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 2.25 cups mirepoix or 3/4 cup each of diced carrots, celery, and yellow onion
- 1 teaspoon minced garlic
- 4 cups chopped baby gold potatoes no need to peel
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 4 cups chicken stock or broth
- 6 tablespoons flour
- 3 cups milk (1%, 2%, or whole)
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups freshly shredded extra-sharp Cheddar cheese
- 0.25 cup sour cream
- 1 loaf hearty buttered bread for serving (optional)
Instructions
- In a large pot over medium-high heat, add the beef sausage. Let it sear for 1 minute, then crumble it with a wooden spoon. Cook until the sausage is deeply browned. Transfer to a plate lined with paper towels, leaving about 1 tablespoon of grease in the pot. If there isn’t enough grease, add 1 tablespoon of olive oil. Tip: Ensure the sausage is well-browned for maximum flavor.
- In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, and onion. Sauté for 5–7 minutes (or 7–10 minutes if the veggies are larger). Add the minced garlic and cook for an additional 30 seconds.
- Stir in the chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and cook for 15–20 minutes or until the potatoes are fork-tender. Tip: Feel free to taste the broth and adjust seasoning as needed.
- While the potatoes are cooking, melt 4 tablespoons of butter in a separate medium pot over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute. Slowly pour in the milk while whisking until smooth. Continue to cook, whisking, until the mixture thickens and gently boils. Stir in the heavy cream, then remove from heat.
- Once the vegetables are tender, stir in the milk and cream mixture. Turn off the heat and add the shredded cheese a handful at a time, stirring gently until melted. Stir in the sour cream, then return the cooked sausage to the soup. Adjust seasoning with salt and pepper to taste.
- Serve the soup warm with hearty buttered bread, if desired. Tip: For added texture, top with some extra cheese or crispy bacon bits!