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When your family doesn’t share the same deep love and devotion for the ultimate comfort soup (Broccoli Cheese of course) you pivot and take all the same flavors minus the broccoli and turn it into a Cheesy Sausage Potato Soup green protestors will devour.
Sausage Potato Soup
I don’t know what’s wrong with my kids but all three of them balk at the idea of a soup peppered with bits of broccoli. Though they’ve never even tried it despite my many attempts, it’s one of the rare foods they flat out refuse. When a craving hit a few weeks ago I decided to take all the same attributes I love about broccoli soup – the sharp cheesy flavor, the undertone of nutmeg, tender carrots and a thick ultra creamy broth and turn it into a soup they would have no choice but to accept.
The base starts off with sweet Italian sausage, loads of carrots, onion and just a hint of dry sherry. After a generous dousing of flour to thicken the broth, we top it off with starchy diced potatoes, chicken broth and either half and half or heavy cream. A final generous handful of cheddar cheese and a pinch of nutmeg are swirled in after the soup becomes irritably thick and luscious and this soup is ready for a chilly winter day.
Let’s get started.
Ingredients in Sausage Potato Soup
Sausage. This is really a personal choice. I like to use sweet Italian sausage because it’s what my family prefers but mild, hot or even breakfast sausage will work great.
Veggies. Even though broccoli is the start of broccoli cheddar soup, I actually really love the shredded carrots suspending through the creamy broth so I wanted to make sure to emulate that texture and flavor with diced carrot. Shredded carrots will also work great if you really want to make an even exchange. We also like to use plenty of onion – always a given in our recipes.
Sherry. This is kind of a different ingredient but it pairs so nicely with a creamy sauce and cheddar cheese essence. I love to throw it in our tetrazzini, one pot gnocchi and so many more dishes. I suggest buying it at the liquor store as the grocery store varieties taste very artificial.
Flour. We need this to thicken the soup. If you have a gluten allergy, you can also use cornstarch. See tips below for the exact swat out option.
Chicken broth. Always use a good quality, low sodium option.
Cream. I actually opt for half and half here over heavy cream. It lightens the sausage potato soup up a bit but still gives is an incredible mouthfeel and luxuriousness.
Cheese. My kids don’t like anything too sharp so I usually go with a medium cheddar here. A sharp cheddar works great if you like something a little more pungent.
Nutmeg. A little dash of this will give your soup a little extra layer of warmth you never knew you needed.
Let’s make Sausage Potato Soup.
Cook the sausage. Brown the sausage in a large stock pot. You want to get it nice and crusty and brown so we can lift those little bits of with stock and flavor the broth.
Cook the veggies. When the sausage is brown, throw in the veggies. Sauté for a few minutes. Add the potatoes.
Add thickener. When the veggies have softened slightly, stir in the flour. This will help thicken the soup later.
Add the broth. Add in a cup or so of the broth while whisking the sausage and veggie mixture. Make sure there are no lumps. Slowly whisk in the rest of the chicken broth followed by the half and half. Bring to a gentle boil and reduce to a simmer. Simmer until the broth has thickened, about 10 minutes.
Finish. When the soup has thickened, turn the heat to low and stir in the cheese. Add in a pinch of nutmeg. Stir until the cheese has melted. Season to taste with salt and pepper. Enjoy with crusty bread!
Tips and Tricks for Recipe Success
- Make sure to stir the sausage often when cooking so it doesn’t burn on the bottom. You want little brown pieces to stick but you don’t want them to turn black.
- If you are gluten free, do not add the flour. Simply add the broth and half and half as stated in the recipe. When the soup has simmered for 10 minutes and the vegetables have softened, mix 3 tablespoons of cornstarch with 1/2 cup cold milk. Whisk in another 1/2 cup of the hot chicken broth and milk mixture. Slowly stir the cornstarch mixture into the soup pot. Let the soup simmer until thickened. Follow the recipe as stated from there.
- Season as you go! This is so important in soup. Season every single layer, then season at the end. Soup is all about layering flavors and if you only season once it will be one noted.
Sausage Potato Soup
Ingredients
- 2 tbsp olive oil
- 1 lb sweet Italian sausage
- 1 cup diced onion
- 1 cup diced carrot
- 1/2 tsp kosher salt
- 1/4 cup dry sherry
- 1/4 cup flour
- 1 1/2 cups low sodium chicken broth
- 1 1/2 cup half and half
- 1/2 cup kosher salt
- 1 cup shredded sharp cheddar cheese
- pinch of nutmeg
Equipment
- 1 soup pot
Instructions
- Heat a large soup or stock pot to a medium heat. When the bottom of the pan is hot, add the olive oil. Swirl the pan and add the sausage. Use a wooden spoon to break up the sausage into small pieces. Let the sausage sit so without disturbing it for a few minutes so they bottom can brown. You want to get it crusty and brown so we can lift those little bits up with stock and flavor the broth.
- Once the sausage is brown, stir in the carrots, onion and 1 teaspoon salt.. Sauté 3-4 minutes until they start to soften. Stir in the sherry and use the wooden spoon to scrape up any brown bits stuck at the bottom of the pan. Bring to a boil and reduce to a simmer the liquid is reduced by half or more.
- When the veggies have softened slightly, stir in the flour. This will help thicken the soup later. Cook for 1 minute.
- Reduce the heat to low and add in a cup or so of the broth while whisking the sausage and veggie mixture. Make sure there are no lumps. Slowly whisk in the rest of the chicken broth followed by the half and half. Add in the potatoes and another 1/2 teaspoon salt. Bring the mixture up to a gentle boil over a medium-high heat and then reduce to a simmer. Simmer until the broth has thickened and the potatoes are fork tender, about 15 minutes.
- When the soup has thickened and the potatoes are fork tender, turn the heat to low and stir in the cheese. Add in a pinch of nutmeg. Stir until the cheese has melted. Season to taste with salt and pepper. Enjoy with crusty bread!
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