Sausage Potato Soup

Souper Sunday strikes again with this recipe from The Cozy Cook. Sausage Potato Soup is very tasty and hearty for a cold winter day.    Enough left over for lunches this week. Give it a try.

1 lb. ground Italian sausage, hot or mild

2 tablespoons butter

1 yellow onion, diced

½ cup diced carrots

2 ribs celery, diced

3 cloves garlic, minced

3 tablespoons flour

1 teaspoon soy Sauce

1 teaspoon hot sauce

5 cups chicken broth

1 cup heavy cream

1 ¼ lbs. red potatoes, about 6 small potatoes

2 cups shredded cheddar cheese, optional

To Garnish

Red pepper flakes

Fresh Parsley

Cook the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes total. 

Set the sausage aside and reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)

Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 5 minutes. Add the garlic and cook for 1 minute.

Add the flour and cook for 2 minutes. Add the chicken broth in splashes, and use a silicone spatula to “clean” the bottom of the pot to add more flavor the soup.

Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings.

Bring to a boil, then reduce to a simmer.

Clean the potatoes and pat them dry. Cut into 1-inch cubes and add them to the soup. Simmer, uncovered, until the potatoes are fork tender, about 20-25 minutes.

 Add the sausage back and stir to combine.

Reduce heat to low and stir in the cheddar cheese (if desired).

Garnish with red pepper flakes and parsley.