Sausage Potato Soup
Ingredients
- 12 ounces ground pork sausage, casings removed, if needed (see note)
- 1 tablespoon butter
- 1 cup diced carrots
- ½ cup diced onions
- ½ cup diced celery
- 1 tablespoon chicken bouillon paste or 1 chicken bouillon cube (see note)
- 3 cloves garlic, finely minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 4 cups diced potatoes (about 1/2-inch)
- 4 cups low-sodium chicken broth or stock (see note)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ cups milk (preferably 1%, 2% or whole milk)
- ⅓ cup all-purpose flour
- 1 ½ cups freshly shredded sharp cheddar cheese
- Oyster crackers, fresh parsley, additional shredded cheese, for serving (optional)
Instructions
- In a 6-quart or larger pot set over medium heat, brown the ground sausage, crumbling into small pieces as it cooks. Cook until no longer pink. With a slotted spoon, remove the sausage to a paper-towel lined plate leaving about 1 tablespoon drippings in the pot.
- Set the pot over medium heat and add the butter. Once melted, add the carrots, onions and celery. Cook until the onions begin to turn translucent, 3 to 4 minutes.
- Stir in the chicken bouillon paste, garlic, basil, oregano, and parsley. Cook for 30 to 45 seconds, stirring constantly.
- Add the potatoes, broth, salt and pepper. Stir to combine (scrape the bottom of the pot thoroughly). Bring the mixture to a boil. Reduce the heat to a simmer and cook for 15 to 20 minutes until the potatoes are tender, stirring often.
- In a blender, combine the milk and flour. Process until smooth.
- Pour the milk mixture into the soup. Bring the mixture to a simmer, stirring constantly, and cook for 4 to 5 minutes until thickened.
- Reduce the heat to medium-low. Stir in the cheese a handful at a time, and warm through until the cheese is melted. Season to taste with additional salt and pepper, if needed.
- Serve the soup with oyster crackers, extra shredded cheese, and fresh parsley, if desired. The soup will thicken more as it cools.
Notes
Sausage: Many different flavors of sausage could be used in this soup, depending on preference. For a delicious but neutral-flavored option, Jimmy Dean's regular pork sausage (in the gold-wrapped roll) works great.
Chicken bouillon: Adding a scoop of chicken bouillon paste (I always use Better Than Bouillon) or bouillon cube adds a great boost of flavor. It can easily be left out if you don't have it on hand. Season to taste with additional salt.
Chicken broth or stock: If using full-salt broth or stock, reduce the salt in the recipe to 1/2 teaspoon and add additional at the end, if needed.