Can I use a different type of potato?

Absolutely! Russet potatoes will give you a softer, more melt-in-your-mouth texture, while red potatoes hold their shape better. Yukon golds are a happy medium with a buttery flavor. Just adjust cooking time as needed – waxier potatoes may take a bit longer to soften.

How can I make this soup gluten-free?

Simply replace the all-purpose flour with 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water. Add this slurry after the broth has come to a simmer and cook until thickened. Also, check that your sausage and broth are certified gluten-free, as some brands contain hidden gluten.

Can I make this soup in a slow cooker?

Yes! Brown the sausage and sauté the vegetables and garlic on the stovetop first, then transfer everything to your slow cooker. Add the potatoes and broth and cook on low for 6-7 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking time.

My soup isn't thick enough. How can I fix it?

If your soup seems too thin, you have a few options. The simplest is to let it simmer uncovered for a few extra minutes to reduce. Alternatively, you can create a quick slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it into the simmering soup until it thickens to your liking.

Creamy Potato & Sausage Soup Recipe

Name: Creamy Potato & Sausage Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 16 ounces ground Italian sausage; 1 cup small-diced onion; 1/2 cup small-diced celery; 1/2 cup small-diced carrots; 1/2 cup small-diced red bell pepper; 1 1/2 pounds little yellow potatoes, cut into chunks; 3 cloves garlic, minced; 1 tablespoon vegetable oil; 3 tablespoons all-purpose flour; 4 cups vegetable broth; 1 1/2 cups heavy cream

Description

A comforting and creamy soup filled with hearty chunks of potatoes, flavorful Italian sausage, and vibrant vegetables. This Creamy Potato & Sausage Soup is perfect for a cozy weeknight dinner or a crowd-pleasing appetizer. Rich, warming, and super easy to make, it’s guaranteed to become a favorite in your recipe collection!

Ingredients

Units Scale

Meat

16 ounces ground Italian sausage

Vegetables

1 cup small-diced onion
1/2 cup small-diced celery
1/2 cup small-diced carrots
1/2 cup small-diced red bell pepper
1 1/2 pounds little yellow potatoes, cut into chunks
3 cloves garlic, minced

Other

1 tablespoon vegetable oil
3 tablespoons all-purpose flour
4 cups vegetable broth
1 1/2 cups heavy cream

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Instructions

Cook the Sausage
Add the sausage and vegetable oil to a large soup pot. Break the sausage into pieces using a wooden spoon and cook over medium-high heat until it’s fully browned and cooked through. This will add a deep, flavorful base to the soup.
Add Vegetables
Toss in the diced onion, celery, carrots, and red bell pepper. Stir everything together and let it cook for about 5 minutes, or until the vegetables begin to soften and release their aromas.
Sauté the Garlic
Stir in the minced garlic and sauté for about 30 seconds, just until it becomes fragrant. Be careful not to burn it as garlic can become bitter.
Incorporate the Flour
Sprinkle the flour over the cooked mixture and stir well to create a roux. This will thicken the soup and give it a velvety consistency.
Add the Broth
Pour in the vegetable broth and stir thoroughly. The liquid will help dissolve the roux, creating the base of your soup.
Cook the Potatoes
Add the potato chunks to the pot and stir everything together. Bring the mixture to a boil, then reduce to a simmer. Let it cook on low heat for about 15 minutes, or until the potatoes are fork-tender.
Finish with Cream
After the potatoes are fully cooked, stir in the heavy cream. Let the soup warm through but avoid bringing it back to a boil to keep the cream from curdling. Serve immediately and enjoy!

Notes

Don’t Overcook the Potatoes: Ensure the potatoes are soft but still hold their shape; overcooking may make them mushy.
Brown the Sausage: Properly browning the sausage boosts flavor and adds a savory depth to the soup.
Drain Excess Grease: If your sausage is fatty, remove some grease before adding the vegetables while leaving enough for flavor.
Cut Evenly: Dice your vegetables uniformly to ensure consistent cooking times.
Taste and Adjust: Add salt or pepper to suit your taste. For a spicy kick, consider adding red pepper flakes or a splash of hot sauce.
Serve with Bread: Complement the soup with a side of crusty garlic bread or a dinner roll for a complete meal.

Nutrition

Serving Size: 1 Serving
Calories: 375kcal
Sugar: 5g
Sodium: 985mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 14g
Cholesterol: 55mg