Sausage potato soup in a creamy, cheesy broth with chunks of juicy sausage, sweet corn and a touch of herbs.
There are so many ways to have fun with potato soup. Crockpot, steak and even ground beef are just a few to try out.
But, sausage potato soup takes it even better. In this version you have carrots, sweet corn, cheddar and juicy chunks of italian sausage.
It’s super easy to make and uses one pot for everything. You’ll need about 45 minutes or less to make the soup.
How To Make Sausage Potato Soup
Ingredients needed
- Ground Italian sausage
- Russet potatoes
- Corn
- Carrot
- Garlic
- Onion
- Italian seasoning
- Salt & black pepper
- All-purpose flour
- Lemon
- Cheddar cheese
- Heavy cream
Important tips before starting the recipe
- So many times I read on the internet about people adding dairy too early in recipes. Do not do this! The dairy products are saved for later to avoid being at a high heat for too long, this causes curdling.
- Do not use pre-shredded cheese. Get a block and cut it into small squares if you do not have a cheese grater. If you use pre-shredded cheese the broth will turn gritty and the cheese will not melt properly due to the starch.
- Watch the heat and stir often because of the flour in the recipe. Too hot and the flour can start to burn at the bottom of the pan. But, a light simmer and occasionally stirring will stop this from happening.
Making the sausage potato soup recipe
- First, prep all of the ingredients before starting the recipe.
- In a large pot on medium high heat add a little oil then brown the sausage. Once the sausage is done remove it from the pot and add in the diced onion, garlic and carrots.
- You may need to add a little oil if the bottom of the pot is looking dry. Once those are fragrant and the onions and carrots are soft lower the heat to medium add in the flour and mix it around in the pot. Lowering the heat will buy you time to add the other ingredients in the pot because the flour will soak up all the moisture.
- Now, add in the potatoes, cooked sausage, Italian seasoning then pour in the broth while stirring the ingredients. Season lightly with salt and pepper because you can always add more later.
- Next, raise the heat for a short time to bring the pot to a simmer then cover the lid and lower the heat back down to medium. Stir occasionally and when you lift the lid you should see a few bubbles and simmering. If you notice a rolling boil lower the heat some more. Cook the sausage potato soup covered for about 15-20 minutes or until the potatoes are done.
- When you’re able to pierce the potatoes easily with a fork they are ready. Turn off the heat and remove the pot from the hot eye.
- Then, add in the heavy cream and cheese. Stir until melted then squeeze a lemon into the soup. Lastly, taste for salt and pepper and add more to taste.
Great soup recipes to add to your list
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Sausage Potato Soup
Sausage potato soup in a creamy, cheesy broth with chunks of juicy sausage, sweet corn and a touch of herbs.
Ingredients
- 2 pound russet potatoes, peeled & diced into small cubes
- 1 pound ground Italian sausage
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 large carrot, peeled & chopped
- 15 ounce can of corn, drained & rinsed
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- 1 lemon, squeezed
- 1/2 cup heavy cream
- 8 ounce cheddar cheese, grated
Instructions
- First, prep all of the ingredients before starting the recipe.
- In a large pot on medium high heat add a little oil then brown the sausage. Once the sausage is done remove it from the pot and add in the diced onion, garlic and carrots.
- You may need to add a little oil if the bottom of the pot is looking dry. Once those are fragrant and the onions and carrots are soft lower the heat to medium add in the flour and mix it around in the pot. Lowering the heat will buy you time to add the other ingredients in the pot because the flour will soak up all the moisture.
- Now, add in the potatoes, cooked sausage, Italian seasoning then pour in the broth while stirring the ingredients. Season lightly with salt and pepper because you can always add more later.
- Next, raise the heat for a short time to bring the pot to a simmer then cover the lid and lower the heat back down to medium. Stir occasionally and when you lift the lid you should see a few bubbles and simmering. If you notice a rolling boil lower the heat some more. Cook the sausage potato soup covered for about 15-20 minutes or until the potatoes are done.
- When you're able to pierce the potatoes easily with a fork they are ready. Turn off the heat and remove the pot from the hot eye.
- Then, add in the heavy cream and cheese. Stir until melted then squeeze a lemon into the soup. Lastly, taste for salt and pepper and add more to taste.
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