Sausage & Potato Soup

How to make a Sausage and Potato Soup.

INGREDIENTS: Serves 6

  • 1 lb spicy Italian sausage
  • 5 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 3/4 cup diced carrots
  • 3/4 cup diced celery
  • 3/4 cup diced yellow onion
  • 2 cloves garlic, minced
  • 4 cups chopped baby gold potatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 cups chicken stock (or chicken broth)
  • 1/4 cup + 2 tablespoons all-purpose flour
  • 3 cups milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups freshly grated Colby Jack or extra-sharp Cheddar cheese
  • 1/4 cup sour cream

INSTRUCTIONS:

  1. Line a large plate with paper towels and set aside.
  2. Heat a very large pot over medium-high heat.
  3. Once hot, add in the sausage.
  4. Let it stand without touching for 30 seconds to a minute.
  5. Then stir and chop the meat until you have sausage crumbles.
  6. Transfer to prepared plate and drain off any grease except for 1 tablespoon.
  7. If there is no grease, add 1 tablespoon olive oil to the pot.
  8. In the same pot with 1 tablespoon sausage grease or olive oil, melt 1 tablespoon of the butter.
  9. Add the diced carrots, celery and onion and sauté for 5-7 minutes or until tender.
  10. Add garlic and sauté 30 seconds more.
  11. Stir in the chopped potatoes, dried basil, dried parsley, salt and pepper to taste.
  12. Add in chicken stock or broth.
  13. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook for 15-20 minutes or until the potatoes are fork tender.
  14. Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat.
  15. Stir in flour and cook, whisking constantly, for 1 minute.
  16. While whisking vigorously, slowly pour in milk (whisk well until smooth).
  17. Cook, stirring constantly, until mixture begins to gently boil and thicken.
  18. Stir in the heavy cream.
  19. Remove sauce from heat and once all soup vegetables are tender, pour the milk/cream mixture into the soup and stir.
  20. Lower heat to low and stir in the shredded cheese.
  21. Heat until cheese is melted.
  22. Stir in sour cream, return the sausage into the soup and season to taste with salt and pepper.
  23. Serve with freshly chopped parsley or thyme and lots of fresh crusty bread!
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