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–+ servings
Sausage Potato Soup

Creamy Sausage Potato Soup for Cozy Nights

A comforting and hearty Sausage Potato Soup that's gluten-free, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Italian Sausage Substitution: Use turkey sausage for a lighter option.
  • 2 tablespoons Butter Substitution: Olive oil for a dairy-free version.
  • 1 Diced Yellow Onion Yellow onions are preferred for their milder taste.
  • 2 ribs Diced Celery Substitution: Fennel for a more aromatic flavor.
  • 3 cloves Minced Garlic Fresh is preferable; dried garlic can be used in a pinch.
For the Vegetables
  • 0.5 cup Carrots, diced Substitution: Celery or parsnips can also work.
  • 1.25 lbs Cubed Red Potatoes Note: Do not peel for better texture and nutrients.
To Thicken the Soup
  • 3 tablespoons Flour Substitution: Gluten-free flour or cornstarch for a gluten-free option.
For the Liquid and Creaminess
  • 5 cups Chicken Broth Substitution: Vegetable broth for a vegetarian version.
  • 1 cup Heavy Cream Substitution: Coconut milk for dairy-free.
Flavor Enhancers
  • 1 teaspoon Soy Sauce Substitution: Tamari for a gluten-free option.
  • 1 teaspoon Hot Sauce Adjust according to personal preference.
Optional Topping
  • 2 cups Shredded Cheddar Cheese Substitution: Nutritional yeast for a dairy-free alternative.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Sausage Potato Soup
  1. In a large pot over medium heat, add the ground Italian sausage. Cook for 10-12 minutes until browned and fully cooked, then reserve 1 tablespoon of drippings.
  2. Add 2 tablespoons of butter and the reserved drippings to the pot. Once melted, stir in the diced onion, carrots, and celery. Sauté for about 5 minutes until fragrant.
  3. Incorporate the minced garlic and cook for another minute. Sprinkle in 3 tablespoons of flour, stirring constantly for 2 minutes to create a roux.
  4. Gradually pour in 5 cups of chicken broth, scraping up any browned bits. Stir until smooth and bring to a gentle simmer.
  5. Add the cubed red potatoes and simmer on low heat for 20-25 minutes until fork-tender.
  6. Stir in 1 cup of heavy cream, 1 teaspoon of soy sauce, and 1 teaspoon of hot sauce. Mix well and fold in cheddar cheese if desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Chop vegetables in advance to save time. Adjust seasoning as needed.

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