Creamy Sausage Soup

Ingredients

16 oz Italian sausage

¼ cup butter (½ stick)

½ medium onion, finely chopped

2 celery stalks, finely chopped

2 garlic cloves, minced

6 tablespoons all-purpose flour

4 cups low-sodium chicken broth

2 cups half-and-half

1 teaspoon Worcestershire sauce

½ teaspoon crushed red pepper flakes (optional)

1 lb Russet potatoes, peeled and diced into small cubes

Salt and freshly ground black pepper, to taste

Brown the Sausage:

Add the Italian sausage to a large soup pot set over medium-high heat.

Cook for about 10 minutes, breaking it apart as it browns.

Once fully cooked, transfer the sausage to a plate lined with paper towels.

Leave about 1 tablespoon of the drippings in the pot, draining off any excess.

Sauté the Vegetables:

Add the butter to the pot. Once melted, stir in the chopped onion and celery.

Cook for 4–5 minutes, scraping up any browned bits from the bottom of the pot.

Add Garlic and Flour:

Stir in the minced garlic and flour.

Cook for about 2 minutes, stirring constantly to remove the raw flour taste and form a thick paste.

Build the Soup Base:

Slowly pour in the chicken broth while whisking continuously until the mixture is smooth and the flour has fully dissolved with no lumps remaining.

Add Dairy, Potatoes & Seasoning:

Stir in the half-and-half, Worcestershire sauce, crushed red pepper flakes (if using), diced potatoes, and return the browned sausage to the pot.

Simmer the Soup:

Increase the heat to high and bring the soup to a gentle boil.

Reduce the heat to maintain a steady simmer (medium-low works well).

Partially cover the pot with the lid.

Simmer for about 15 minutes, stirring occasionally, until the potatoes are tender and the soup has thickened to your preference.

Finish and Season:

Taste and adjust with salt and pepper as needed.

Serve hot.