Hearty and Creamy Sausage Soup Recipe
This creamy sausage and potato soup is rich, hearty, and packed with flavor. A combination of Italian sausage, onions, garlic, and russet potatoes simmered in a creamy broth creates a comforting dish. Perfect for a cozy meal, it’s easy to customize to your taste!
Ingredients
- 16 ounces Italian sausage
- 1/4 cup butter half a stick
- 1/2 medium onion finely chopped
- 2 celery sticks chopped small
- 2 cloves garlic minced
- 6 tablespoons flour
- 4 cups low-sodium chicken broth
- 2 cups half-and-half
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon crushed red pepper flakes optional
- 1 pound Russet potatoes peeled and diced small
- Salt and pepper to taste
Instructions
- Add the sausage to a soup pot and cook over medium-high heat, breaking it apart with a spoon, until browned (about 10 minutes). Transfer to a plate lined with paper towels, leaving about a tablespoon of fat in the pot—drain any excess if needed.
- Melt the butter in the pot, then add the onion and celery. Sauté for 4-5 minutes, scraping up any browned bits from the bottom. Stir in the garlic and flour, cooking for about 2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken broth, ensuring the flour dissolves completely with no lumps. Add the half-and-half, Worcestershire sauce, red pepper flakes, potatoes, and the cooked sausage. Increase the heat to high until the soup reaches a boil, then reduce to medium-low. Cover partially and let it simmer.
- Cook for about 15 minutes, stirring occasionally, until the potatoes are tender and the soup has thickened. Adjust salt and pepper to taste before serving.
Notes
- Use fresh garlic and onions for the best flavor.
- Lower heat after boiling to prevent dairy from curdling.
- Russet potatoes create a creamy texture, but Yukon Golds work too.
- Adjust consistency by adding broth or simmering longer.