Sausage Potato Soup

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.

Course Soup

Cuisine American

Keyword sausage and potato soup, cheesy potato soup

Prep Time 15

Cook Time 30

Total Time 45

Servings 8-10 ounce servings

Calories 513kcal

Author Nicole

Cost $20

Equipment

1 soup pot

Ingredients

1 lb sweet Italian sausage
1 cup diced onion
1 cup diced carrot
2 cups 1/4-1/2-inch diced russet potato (skin peeled)
1 1/2 tsp kosher salt, divided
1/4 cup dry sherry
1/4 cup flour
1 1/2 cups low sodium chicken broth
1 1/2 cups half and half
1 cup shredded sharp cheddar cheese
pinch of nutmeg

Instructions

Heat a large soup or stock pot to a medium heat. When the bottom of the pan is hot, add the sausage. Use a wooden spoon to break up the sausage into small pieces. Let the sausage sit without disturbing it for a few minutes so the 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 until the liquid is reduced by half or more.
When the sherry has reduced, 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!

Notes

*To streamline the cooking process, don't prep your chopped veggies before. While the sausage browns and cooks, chop the onion and carrot. Peel the potatoes. Dice the potatoes while the carrot and onion cook. While the soup thickens, shred the cheese. You can obviously still prep everything early as well this is just how I do it if I'm making it all at once!

Nutrition