Spicy Sausage Potato Soup

Ingredients

Seasonings

1 teaspoon dried basil

½ teaspoon dried parsley

½ teaspoon dried oregano

½ teaspoon mustard powder

¼ teaspoon pepper

Soup

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

Instructions

Step 1: 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.)

Step 2:

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.

Step 3:

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.

Step 4:

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.

Step 5:

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

Step 6:

Garnish with red pepper flakes and parsley. Serve!

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Notes:

Sausage Choice:

Hot vs. Mild: Choose hot Italian sausage for more spice or mild for a less intense flavor. You can also use a combination if you like a balanced heat.

Butter and Drippings:

Substitution: If you don’t have enough drippings from the sausage, you can use additional butter or oil. The drippings add extra flavor, but butter will work fine as a substitute.

Cooking Sausage:

Breaking Up: Crumble the sausage into small pieces as it cooks to ensure it distributes evenly throughout the soup. Use a wooden spoon or spatula to break it up.

Vegetable Sauté:

Consistency: Make sure the onions, carrots, and celery are finely diced to ensure even cooking and a uniform texture in the soup.

Flour Cooking:

Roux: The flour is used to thicken the soup. Cook it for a couple of minutes to form a roux before adding the broth to avoid a raw flour taste.

Potato Preparation:

Cutting: Cut the potatoes into uniform 1-inch cubes to ensure they cook evenly. Red potatoes are preferred for their waxy texture, which holds up well in soups.

Cream Addition:

Stir Gently: Stir in the heavy cream slowly and gently to maintain its smooth texture. Avoid boiling the soup after adding cream to prevent curdling.

Cheese:

Optional Add-In: Shredded cheddar cheese adds richness and a creamy texture. Add it at the end on low heat to melt without separating.

Garnishing:

Red Pepper Flakes: Adjust the amount based on your heat preference. For less heat, use fewer flakes or omit them entirely.

Fresh Parsley: Adds a pop of color and fresh flavor. You can substitute with other fresh herbs like chives or cilantro if preferred.

Serving Suggestions:

Accompaniments: Serve with crusty bread or a side salad for a complete meal. A dollop of sour cream or a sprinkle of extra cheese on top can enhance the flavor.

Nutrition Information:

Serving Size: 1 cup (estimated)

Frequently Asked Questions:

Can I use any type of Italian sausage for this soup?

Yes, you can use either hot or mild Italian sausage based on your preference for spice levels.

Is it necessary to remove the casings from the sausage?

If your sausage comes in links, removing the casings is recommended to ensure the sausage crumbles evenly during cooking.

Can I omit the cheddar cheese for a lighter version?

Absolutely, the cheddar cheese is optional.

Omitting it will result in a lighter, yet still flavorful, soup.

How can I make this soup vegetarian?

Substitute the Italian sausage with a plant-based alternative, use vegetable broth instead of chicken broth, and skip the use of soy sauce.

Can I make this soup ahead of time?

Yes, you can prepare the soup ahead and reheat it when ready to serve.

However, add the cheese just before serving to maintain its texture.

What can I use as a substitute for heavy cream?

You can use alternatives like whole milk or half-and-half, keeping in mind that it might affect the richness of the soup.

Is the soup very spicy with both hot sauce and red pepper flakes?

The spice level can be adjusted based on personal preference.

You can reduce or omit the hot sauce and red pepper flakes for a milder version.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheat on the stovetop or in the microwave.

Can I freeze this soup?

Freezing is possible, but the texture of the potatoes and dairy may change upon thawing.

Consider freezing without the cheese and add it after reheating.

What other vegetables can I add to the soup?

Feel free to customize by adding vegetables like corn, bell peppers, or spinach for additional flavor and nutrients.

Adjust cooking times accordingly.