Sausage Potato Soup Recipe
A comforting, creamy sausage potato soup is a wonderful way to warm up on a cool day. This soup is hearty, quick to come together, and delicious with freshly baked sourdough bread.
Ingredients
Butter
Olive oil
Onions
Carrots
Celery
Garlic
All purpose flour
Chicken broth – homemade is best if you have the time.
Sausage – you can use ground, or sliced links. Chicken, turkey, or pork. Any mild regular sausage should work.
Potatoes
Parsley
Cheese – sharp cheddar gives the best flavor.
Half and half
Tools
Medium stockpot or dutch oven
Large wooden spoon
Large knife
Cutting board
Measuring cups
Measuring spoons
Tips
This recipe can be made all in one pot, but I use a skillet to cook the sausages to save time. To speed up this recipe, I preheat my oven to 350℉ and start the sausages cooking on the stovetop. After rotating the sausages, I add about 1c of water to the pan so the sausages don’t scorch and allow them to finish in the preheated oven while I chop the vegetables.
Homemade chicken broth really adds to the flavor of any recipe, and this one is no exception. If you need a recipe, this recipe for chicken broth is so easy to make! If you don’t have time to tend to a stove, you can also make it in a crockpot, electric turkey roaster, or an instant pot. Making your own broth cuts down on food waste, saves money, and adds flavor and nutrition to your meals.
How to Make Sausage Potato Soup
In a large skillet cook sausages until they reach an internal temperature of 165℉.
Melt butter in dutch oven over medium heat. Add onions, carrots, and celery and cook until onions are translucent. Next, add garlic and cook an additional 30 seconds.
Next, add flour and stir thoroughly to coat, stirring continuously for 2 minutes.
Then, add chicken broth, potatoes, and sausage. Cook until potatoes are fork tender.
Last, add parsley, cheese, and half and half.
Cook 5 additional minutes and serve.
Sausage Potato Cheese Soup
Equipment
- 1 Dutch oven or medium stockpot
- cast iron skillet optional
- 1 large knife
- measuring cups
- 1 large spoon
Ingredients
- 3 tbsp butter
- 1 tbsp olive oil
- 1 c celery, chopped
- 1 onion, diced (about 1½ cups)
- 3 carrots, sliced (about 2 cups)
- 3 cloves garlic, minced
- ¼ c all purpose flour
- 5 c chicken broth
- 6 Yukon gold potatoes, cubed (or 3 large russet potatoes, peeled and cubed)
- 1 lb sausage, cooked and sliced*
- 2 c half and half
- 2 tbsp dried parsley
- 2 c cheddar cheese, shredded sharp gives the best flavor
Instructions
- In a large skillet cook sausages until they reach an internal temperature of 165℉.
- In a large pot or dutch oven, heat butter and olive oil on medium heat.
- Add onions, celery, and carrots. Cook until onions are translucent, stirring occasionally.
- Add garlic, cook for one minute, then add flour.
- Stir flour thoroughly to coat and stir continuously for 2 minutes.
- Add chicken broth, potatoes, and sausage. Cook until potatoes are fork tender.
- Add parsley, cheese, and half and half. Cook 5 additional minutes and serve.
Notes
Some of the links in the above article are affiliate links. This means that, at no additional cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
This soup is fabulous! My family loved it!
I’m so glad they enjoyed it!