Creamy Sausage Potato Soup

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until thoroughly browned and no pink remains, about 6-8 minutes. Drain off any excess grease and transfer the browned sausage to a plate, leaving a small amount of fat in the pot.
2. Add the sliced smoked sausage to the pot and cook until lightly browned on both sides, about 4-5 minutes. Transfer the smoked sausage to the plate with the ground sausage.
3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
4. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another 1 minute until fragrant.
5. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
6. Gradually pour in the chicken broth, whisking constantly to prevent lumps, until smooth. Bring the mixture to a simmer.
7. Add the cubed potatoes to the pot. Return the browned ground sausage and smoked sausage to the pot. Stir everything together.
8. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
9. Once the potatoes are cooked, stir in the heavy cream and milk. Heat through gently, stirring frequently, until the soup is hot and slightly thickened. Do not bring to a rolling boil after adding the cream, as it can curdle.
10. Remove the pot from the heat and stir in the Parmesan cheese until melted and smooth.
11. Taste the soup and season generously with salt and freshly ground black pepper as needed. Remember that the sausages and broth contribute salt, so adjust carefully.
12. Ladle the hot soup into bowls. Garnish each serving with a sprinkle of fresh chopped parsley and additional grated Parmesan cheese, if desired. Serve immediately.

Cooking Tips and Variations

Tips for Success:

• Don’t Overcook Potatoes: Keep an eye on the potatoes; they should be fork-tender but not mushy. Overcooked potatoes can break down too much and make the soup starchy.
• Brown Your Sausage Properly: Developing a good sear on both the ground and smoked sausages adds immense depth of flavor to the soup. Don’t rush this step!
• Whisk Flour Gradually: When adding the flour and then the broth, whisk continuously and gradually to ensure a smooth, lump-free base for your creamy soup.
• Gentle Simmer for Cream: Once you add the heavy cream and milk, keep the heat low and only simmer gently. Boiling vigorously can cause dairy to curdle, ruining the texture.
• Adjust Seasoning: Taste and adjust salt and pepper at the very end. The saltiness from the broth, sausages, and Parmesan can vary, so always season to your preference.
• Achieving Perfect Consistency: If your soup is too thick, thin it with a little more chicken broth or milk. If it’s not thick enough, you can either simmer it uncovered for a bit longer or, for a quicker fix, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, then stir it into the simmering soup and cook for a few minutes until thickened.

Variations to Explore:

• Sausage Swap: Experiment with different types of sausage! Try spicy Italian sausage for a kick, chicken sausage for a leaner option, or even a flavorful chorizo for a Spanish twist.
• Add More Veggies: Boost the nutrition and color by stirring in fresh spinach or kale during the last 5 minutes of cooking, or add frozen corn during the final simmer. Diced bell peppers can also be added with the onions, carrots, and celery.
• Make it Lighter: For a less rich soup, you can use half-and-half or even whole milk instead of heavy cream. You might lose some of the luxurious mouthfeel, but it will still be delicious.
• Gluten-Free Option: To make this soup gluten-free, omit the all-purpose flour. Instead, after adding the broth and potatoes, you can create a slurry with 2 tablespoons of cornstarch mixed with 1/4 cup of cold water. Stir this into the soup during the last 10 minutes of simmering to thicken.
• Dairy-Free Version: For a dairy-free option, use a plant-based unsweetened milk (like almond or cashew milk) and a dairy-free heavy cream substitute. Omit the Parmesan cheese, or use a dairy-free Parmesan alternative.
• Smoky Flavor Boost: A pinch of smoked paprika added with the garlic can enhance the smoky notes of the soup.

Storage and Reheating

This Creamy Sausage Potato Soup is fantastic for meal prep and makes delicious leftovers, often tasting even better the next day as the flavors meld further. Proper storage and reheating will ensure you enjoy every last drop.

• Storage: Allow the soup to cool completely to room temperature before storing. Transfer the cooled soup to airtight containers. It can be stored in the refrigerator for up to 3-4 days.
• Freezing: While potato-based creamy soups can sometimes have a texture change (potatoes can become a bit grainy or mushy, and cream can separate) after freezing and thawing, it is possible. If you plan to freeze, you might consider leaving out the heavy cream and milk until reheating. Freeze the base of the soup (sausage, vegetables, broth, potatoes) in an airtight, freezer-safe container for up to 2-3 months. When ready to serve, thaw overnight in the refrigerator, then gently reheat on the stovetop and stir in the heavy cream and milk.
• Reheating: For best results, reheat the soup gently on the stovetop over medium-low heat, stirring frequently, until heated through. If the soup seems too thick, you can add a splash of chicken broth or milk to reach your desired consistency. Avoid boiling the soup vigorously, especially if it contains dairy, to prevent curdling. Reheating in the microwave is also an option; heat in short intervals (1-2 minutes), stirring between each, until hot.

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! This Creamy Sausage Potato Soup is an excellent make-ahead meal. In fact, many people find that the flavors deepen and improve after a day or two in the refrigerator. Just follow the storage and reheating instructions above to enjoy it later.

What kind of potatoes are best for this soup?

Russet potatoes are a great choice for this soup because their starchiness helps to thicken the broth and they become wonderfully tender. Yukon Gold potatoes are another excellent option, as they hold their shape well and contribute a slightly buttery flavor and creamy texture.

My soup is too thin, how can I thicken it?

If your soup is thinner than you’d like, there are a few ways to thicken it. You can simmer it uncovered for a bit longer to allow some of the liquid to evaporate. Alternatively, you can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this mixture into the simmering soup and cook for another 2-3 minutes, stirring constantly, until it reaches your desired thickness. Another trick is to mash a few of the cooked potato chunks against the side of the pot; their starch will naturally thicken the soup.

What are some good garnishes for this soup?

Freshly chopped parsley is a classic and bright garnish, adding color and a fresh herbaceous note. Other popular garnishes include extra grated Parmesan cheese, crispy croutons, crumbled bacon bits, a dollop of sour cream or Greek yogurt, or even a sprinkle of red pepper flakes for a touch of heat.