Can I make this soup vegetarian?

This version relies heavily on the sausage for its signature flavor, but you can substitute with plant-based sausage or hearty mushrooms for a vegetarian alternative. Just use vegetable broth instead of chicken broth to keep it fully vegetarian-friendly.

How spicy is this Creamy Sausage Potato Soup Recipe?

Despite using hot sauce and hot Italian sausage, this soup isn’t very spicy. The hot sauce is more to enhance depth and umami rather than heat, so it’s mild enough for most palates.

Can I use other types of potatoes?

Red potatoes work best because they hold their shape well, but Yukon Golds are a great alternative too. Russets will work but tend to break down and make the soup thicker and starchier, so adjust cooking times accordingly if you use them.

Creamy Sausage Potato Soup — Cozy and comforting dinner

Description

A hearty and comforting Sausage Potato Soup combining savory Italian sausage, tender red potatoes, and a creamy broth infused with herbs and a touch of heat. Perfect for warming up on chilly days.

Ingredients

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Seasonings

1 teaspoon dried basil
0.5 teaspoon dried parsley
0.5 teaspoon dried oregano
0.5 teaspoon mustard powder
0.25 teaspoon black pepper

Soup

1 pound ground Italian sausage, hot or mild
2 tablespoons butter
1 yellow onion, diced
0.5 cup diced carrots
2 ribs celery, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 teaspoon soy sauce
1 teaspoon hot sauce
5 cups chicken broth
1 cup heavy cream
1.25 pounds red potatoes, about 6 small potatoes
2 cups shredded cheddar cheese (optional)

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Instructions

Cook the Sausage: Remove casings if using sausage links. Heat a large pot over medium heat and add the sausage. Cook and crumble until halfway done, then partially cover and continue cooking, stirring occasionally, until fully cooked, about 10-12 minutes. Set aside sausage and reserve 1 tablespoon drippings.
Sauté Vegetables: To the same pot, add reserved drippings and 2 tablespoons butter over medium heat. Add diced onions, celery, and carrots; cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute.
Add Flour and Broth: Sprinkle in flour and cook, stirring, for 2 minutes. Gradually add chicken broth in splashes, scraping bottom of pot with a spatula to release browned bits for flavor. Slowly stir in heavy cream, hot sauce, soy sauce, and seasonings (basil, parsley, oregano, mustard powder, and pepper).
Simmer with Potatoes: Bring soup to a boil then reduce to simmer. Cube cleaned, dried red potatoes into 1-inch pieces and add to soup. Simmer uncovered until potatoes are fork tender, about 25 minutes.
Add Sausage and Cheese: Stir cooked sausage back into soup. Reduce heat to low and mix in shredded cheddar cheese if desired until melted and combined. Serve warm.

Notes

Mustard powder, hot sauce, and soy sauce enhance the flavor without making it spicy or overwhelming.
Red potatoes are preferred as they hold shape well; Yukon Golds are a good substitute; Russets are starchier and less ideal.
Add corn at the end of cooking for a sweet crunch variation.
The soup freezes well for up to 3 months; do not overcook potatoes to ensure good reheating texture.
Crock Pot method can be used: cook sausage & veggies on stovetop, drain grease, combine all except cream and cheese; cook 4 hours on high or 6 on low; stir in cream and cheese before serving.

Nutrition

Serving Size: 1 cup
Calories: 280 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0.2 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 11 g
Cholesterol: 55 mg