Potato Soup With Cast Iron Browned Smoked Sausage

This Potato Soup with Cast Iron Browned Smoked Sausage is a hearty and flavorful dish perfect for chilly days. Packed with diced russet potatoes, aromatic vegetables, and a blend of savory herbs and spices, this soup gets its depth from hickory smoked pork sausage and a splash of dry sherry.

Finished off with a creamy mix of Swiss and Gruyere cheeses, it’s a comforting bowl that promises to warm you up from the inside out. Try this recipe for a satisfying meal that blends rustic flavors with creamy indulgence.

Potato Soup With Cast Iron Browned Smoked Sausage

Ingredients:

3 carrots,

1 stalk celery,

1/2 onion,

1 leek (white/light green part only),

2 green onions,

8 cloves garlic

1 tbsp olive oil

1 tbsp butter

salt,

pepper,

1 tsp rosemary,

1 tsp thyme,

1 tsp marjoram,

1 tsp oregano,

1 tsp ground mustard powder,

1 tsp celery seed

1/2 tsp of smoked paprika.

dry sherry

1/4 cup of sherry

2 bay leaves,

1/2 cup corn kernels,

2 1/2 lbs of peeled and diced russet potatoes

6 cups chicken stock.

a 14oz link of hickory smoked pork sausage

1/2 cup milk

1/2 cup cream

shredded swiss

gruyere cheese

Instructions:

Chop up 3 carrots, 1 stalk celery, 1/2 onion, and 1 leek (white/light green part only), and 2 green onions.

Finely mince 8 cloves garlic (I used a whole head- it just happened to have 8 larger cloves).

Heat 1 tbsp olive oil and 1 tbsp butter in a big pot over medium heat. When butter melts, add the above ingredients, along with 1 tsp each of salt, pepper, rosemary, thyme, marjoram, oregano, ground mustard powder, celery seed, and 1/2 tsp of smoked paprika. Stir well and often, otherwise the garlic can brown too quickly.

When the carrots and onions start to soften/caramelize, add about 2/3 cup dry sherry. Let that simmer down (stirring often) until it’s almost evaporated.

Add another 1/4 cup of sherry along with 2 bay leaves, 1/2 cup corn kernels, 2 1/2 lbs of peeled and diced russet potatoes, and about 6 cups chicken stock. Let come to a boil and then lower to a simmer.

While simmering, chop up a link of smoked sausage (I used a 14oz link of hickory smoked pork sausage) and brown that in a separate pan (preferably cast iron!).

When potatoes are soft, add the sausage (don’t drain it first- that’s good stuff!), along with about 1 ounce each of shredded swiss and gruyere cheese, 1/2 cup milk, 1/2 cup cream (you could do 1 cup half and half- I just used what I had), and another couple tbsps of dry sherry. Stir well, let simmer another 5-10 minutes to incorporate the cheese and let everything settle in together, then taste it to make sure I told you the right amounts of salt/spices! If it tastes bland, add more salt, pepper, rosemary and ground mustard powder. If it still tastes bland, well then just drink the rest of the bottle of sherry- it’ll taste much better then.

Enjoy! I hope y’all try it and love it!

Notes:

Flavorful Base: The soup starts with a rich base of sautéed carrots, celery, onions, leeks, green onions, and garlic, which are cooked down to enhance their sweetness and aroma.

Herb and Spice Blend: A blend of rosemary, thyme, marjoram, oregano, ground mustard powder, celery seed, and smoked paprika adds layers of savory and earthy flavors to the soup.

Use of Sherry: Dry sherry is used twice in the recipe—first to deglaze the pan and later to add depth to the broth. It enhances the overall complexity of the soup.

Potatoes and Corn: Diced russet potatoes and sweet corn kernels provide heartiness and texture to the soup, making it a substantial meal.

Smoked Sausage: The hickory smoked pork sausage is browned separately in a cast iron skillet to enhance its flavor and texture before being added to the soup, ensuring a robust smoky taste.

Creamy and Cheesy Finish: The addition of milk, cream (or half and half), and a mix of Swiss and Gruyere cheeses creates a creamy and indulgent texture. The cheeses melt into the soup, further enriching its flavor.

Adjusting Seasonings: The recipe encourages tasting and adjusting seasonings like salt, pepper, and herbs to personal preference, ensuring the soup is perfectly balanced.

Rustic and Comforting: This soup combines rustic cooking methods with comforting ingredients, making it ideal for warming up on cold days or serving as a satisfying meal.

Versatility: While the recipe provides specific quantities, it emphasizes cooking to taste, allowing flexibility in adjusting flavors based on personal preferences.

Final Touches: After incorporating all ingredients, the soup simmers briefly to meld flavors together, ensuring each spoonful is packed with robust and harmonious flavors.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of potatoes in this soup?

Yes, you can experiment with different potato varieties.

Yukon Gold potatoes can be a good substitute if you prefer a creamier texture.

Can I substitute the smoked sausage with another type of sausage?

Absolutely! You can use any type of smoked or spicy sausage you prefer, such as Andouille or chorizo, to add different flavors.

How important is it to brown the sausage separately in a cast iron pan?

Browning the sausage in a cast iron pan enhances its flavor and adds depth to the soup.

It’s recommended for optimal taste.

Is there a substitute for dry sherry?

If you prefer not to use alcohol, you can substitute dry sherry with chicken or vegetable broth, or a mixture of broth and a splash of apple cider vinegar for acidity.

Can I make this soup ahead of time?

Yes, this soup reheats well.

Store it in the refrigerator for up to 3-4 days, and reheat gently on the stovetop or in the microwave.

How can I make this soup vegetarian?

To make it vegetarian, omit the sausage and use vegetable broth instead of chicken stock.

You can also add more vegetables or beans for protein.

What adjustments can I make if the soup turns out too thick?

If the soup becomes too thick after cooking, you can thin it out with additional chicken broth or milk until it reaches your desired consistency.

Can I freeze this soup?

Yes, you can freeze this soup.

Allow it to cool completely before transferring to airtight containers or freezer bags.

It will keep well for up to 3 months in the freezer.

How can I adjust the seasoning to suit my taste?

Taste the soup before serving and adjust the salt, pepper, and other seasonings accordingly.

You can also add a dash of hot sauce or more paprika for extra flavor.

What side dishes go well with this soup?

Crusty bread, garlic bread, or a simple green salad make excellent accompaniments to this hearty potato soup.

They complement the flavors and add texture to the meal.