Sausage Potato Soup

Sausage potato soup in a creamy, cheesy broth with chunks of juicy sausage, sweet corn and a touch of herbs.

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Course: Soup

Cuisine: American

Keyword: Sausage Potato Soup

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: serving

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.