Sausage Potato Soup: The Ultimate Comfort Food Recipe

Sausage potato soup: just the name conjures up images of cozy nights, crackling fireplaces, and the kind of comfort food that warms you from the inside out. Have you ever craved a dish that feels like a hug in a bowl? This is it! This hearty and flavorful soup is a culinary masterpiece that has graced family tables for generations, and for good reason.

While its exact origins are debated, the concept of combining sausage, potatoes, and broth likely stems from resourceful cooks in various European countries, each adding their own regional twist. Think of the rustic stews of Germany or the comforting potato soups of Ireland – sausage potato soup is a delicious descendant of these traditions, adapted and perfected over time.

What makes this soup so irresistible? It’s the perfect marriage of textures and tastes. The savory sausage, often browned to crispy perfection, provides a rich, meaty base. The tender potatoes offer a creamy, comforting element, while the broth, infused with herbs and spices, ties everything together in a symphony of flavor. It’s also incredibly versatile and convenient. Whether you’re using leftover sausage, pantry-staple potatoes, or adding your favorite vegetables, this soup is easily adaptable to your preferences and available ingredients. Plus, it’s a one-pot wonder, making cleanup a breeze! Get ready to experience the ultimate in comfort food – let’s dive into this amazing recipe!

Ingredients:

• 1 pound Italian sausage (sweet or hot, casings removed)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 4 cups water
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1 1/2 pounds Yukon Gold potatoes, peeled and cubed
• 1 cup heavy cream
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional toppings: shredded cheddar cheese, sour cream, green onions

Preparing the Sausage and Aromatics:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. This usually takes about 7-10 minutes. Make sure to crumble the sausage well as it cooks; you don’t want large chunks in your soup.
2. Remove the sausage from the pot with a slotted spoon and set aside. Leave the rendered fat in the pot – this will add tons of flavor to the soup!
3. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. You want the onion to become translucent and slightly golden.
4. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly during this step.

Building the Soup Base:

1. Pour in the chicken broth and water. Stir to combine, scraping up any browned bits from the bottom of the pot. These browned bits are called fond, and they add a lot of depth of flavor to the soup.
2. Add the dried thyme, dried rosemary, and red pepper flakes (if using). Stir well to distribute the spices evenly.
3. Bring the mixture to a boil, then reduce the heat to a simmer.

Cooking the Potatoes:

1. Add the cubed potatoes to the simmering broth. Make sure the potatoes are submerged in the liquid. If not, add a little more water or broth.
2. Cover the pot and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork. The cooking time will depend on the size of your potato cubes.

Finishing the Soup:

1. Once the potatoes are cooked, return the cooked sausage to the pot. Stir to combine.
2. Reduce the heat to low. Gently stir in the heavy cream. Be careful not to boil the soup after adding the cream, as it can curdle.
3. Season with salt and pepper to taste. Start with a small amount of salt and pepper, and then adjust as needed. Remember that the sausage and broth already contain salt, so you may not need much.
4. Stir in the chopped fresh parsley. This adds a bright, fresh flavor to the soup.

Serving Suggestions:

1. Ladle the sausage potato soup into bowls.
2. Garnish with your favorite toppings, such as shredded cheddar cheese, sour cream, and green onions. A dollop of plain Greek yogurt also works well as a healthier alternative to sour cream.
3. Serve immediately and enjoy! This soup is also great reheated the next day.

Tips and Variations:

• Spice it up: If you like a spicier soup, use hot Italian sausage and add more red pepper flakes. You can also add a pinch of cayenne pepper.
• Add vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or kale. Add the carrots and celery along with the onions, and add the kale during the last few minutes of cooking.
• Use different potatoes: While Yukon Gold potatoes are my favorite for this soup, you can also use Russet potatoes or red potatoes. Russet potatoes will give the soup a slightly thicker consistency.
• Make it lighter: To make a lighter version of this soup, you can use milk instead of heavy cream. You can also use turkey sausage instead of Italian sausage.
• Thicken the soup: If you prefer a thicker soup, you can mash some of the potatoes with a potato masher or an immersion blender. Be careful not to over-blend the soup, as it can become gluey.
• Add a smoky flavor: For a smoky flavor, add a teaspoon of smoked paprika to the soup along with the other spices. You can also use smoked sausage instead of Italian sausage.
• Make it in a slow cooker: This soup can also be made in a slow cooker. Brown the sausage and onions in a skillet before adding them to the slow cooker. Then, add all the other ingredients except for the heavy cream and parsley. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream and parsley before serving.
• Freezing Instructions: Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Leave some headspace in the containers, as the soup will expand when frozen. Freeze for up to 2-3 months. To thaw, transfer the soup to the refrigerator overnight or thaw it in the microwave. Reheat on the stovetop or in the microwave until heated through. Note that the texture of the potatoes may change slightly after freezing and thawing.
• Make it vegetarian: For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth. You can also add some white beans or chickpeas for protein. Consider adding a tablespoon of olive oil when you would have added the sausage fat to compensate for the flavor.
• Use fresh herbs: While dried herbs work well in this soup, fresh herbs will add even more flavor. If using fresh herbs, use about 1 tablespoon of chopped fresh thyme and 1 tablespoon of chopped fresh rosemary. Add the fresh herbs during the last few minutes of cooking.

Detailed Potato Preparation:

The type and preparation of your potatoes significantly impact the final texture of the soup. Here’s a more in-depth look:

• Yukon Gold: These are my go-to for their creamy texture and slightly sweet flavor. They hold their shape well during cooking but still break down enough to thicken the soup slightly.
• Russet: These will create a much thicker soup as they break down more readily. If you prefer a very creamy, almost chowder-like consistency, Russets are a good choice. However, be careful not to overcook them, or they can become mushy.
• Red Potatoes: These have a waxy texture and hold their shape very well. They won’t contribute much to thickening the soup, but they add a nice visual appeal and a slightly different flavor.

Potato Cubing Technique:

The size of your potato cubes also matters. Aim for roughly 1/2-inch to 3/4-inch cubes. This size ensures they cook evenly and don’t disintegrate during simmering. Larger cubes will take longer to cook and may not soften sufficiently.

Preventing Potato Discoloration:

Potatoes can sometimes discolor after being peeled and cut. To prevent this, place the cubed potatoes in a bowl of cold water until you’re ready to add them to the soup. This helps to prevent oxidation.

Sausage Selection Deep Dive:

The type of sausage you choose will dramatically affect the flavor profile of your soup. Here’s a breakdown:

• Sweet Italian Sausage: This is a classic choice, offering a mild, savory flavor that complements the potatoes and herbs beautifully.
• Hot Italian Sausage: If you like a kick, go for hot Italian sausage. The added spice will add warmth and complexity to the soup. Adjust the amount of red pepper flakes accordingly.
• Spicy Italian Sausage: This is a good middle ground if you want some heat but not too much.
• Andouille Sausage: For a smoky and slightly spicy flavor, try Andouille sausage. This will give the soup a Cajun-inspired twist.
• Kielbasa: This Polish sausage is another good option, offering a mild, smoky flavor that pairs well with potatoes.
• Turkey Sausage: For a leaner option, use turkey sausage. Look for a variety that is well-seasoned to ensure it has plenty of flavor.

Sausage Browning Tips:

Properly browning the sausage is crucial for developing flavor. Don’t overcrowd the pot, as this will steam the sausage instead of browning it. Cook in batches if necessary. Also, don’t be afraid to let

Conclusion:

This isn’t just another soup recipe; it’s a warm hug in a bowl, a comforting symphony of flavors that will leave you craving more. The combination of savory sausage, hearty potatoes, and a creamy broth creates a truly unforgettable culinary experience. I truly believe this sausage potato soup is a must-try for anyone looking for a satisfying and easy-to-make meal. It’s the kind of dish that becomes a family favorite, requested time and time again, and perfect for those chilly evenings when you need something to warm you from the inside out. But the best part? It’s incredibly versatile! Feel free to get creative and adapt the recipe to your own preferences. For a spicier kick, try using hot Italian sausage or adding a pinch of red pepper flakes. If you’re watching your calorie intake, you can substitute the heavy cream with half-and-half or even a dollop of Greek yogurt for a tangy twist.

Serving Suggestions and Variations:

* Classic Comfort: Serve it with a side of crusty bread for dipping into the creamy broth. A grilled cheese sandwich on the side is also a fantastic pairing! * Loaded Up: Top your soup with shredded cheddar cheese, sour cream, chopped green onions, and crispy bacon bits for an extra indulgent treat. * Veggie Boost: Add some extra vegetables like chopped carrots, celery, or spinach to increase the nutritional value and add more texture. * Spice It Up: As mentioned before, a pinch of red pepper flakes or a dash of hot sauce can add a delightful kick. You could even use andouille sausage for a smoky, spicy flavor. * Herby Goodness: Fresh herbs like parsley, thyme, or rosemary can elevate the flavor profile of the soup. Add them towards the end of cooking to preserve their aroma. * Creamy Dreamy: For an even richer and creamier soup, consider using a combination of heavy cream and cream cheese. * Make it Lighter: Substitute chicken or turkey sausage for pork sausage to reduce the fat content. You can also use skim milk or almond milk instead of cream. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a simple, straightforward recipe that delivers big on flavor and satisfaction. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a potluck gathering. The aroma alone, as it simmers on the stove, is enough to make your mouth water and fill your home with warmth. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. And most importantly, don’t be afraid to experiment and make it your own! Cooking should be fun and creative, so let your imagination run wild. Once you’ve tried this amazing sausage potato soup, I’d absolutely love to hear about your experience! Share your photos, your variations, and your thoughts in the comments below. Did you add any special ingredients? Did you make any substitutions? What did your family think? Your feedback is invaluable and helps me continue to improve and share delicious recipes with the world. Happy cooking, and bon appétit!

Print