I love cooking for my family and friends and strive to accommodate everyone. This is the ideal soup to make because it tastes incredible and everyone will be happy with full bellies.
You can use sweet Italian sausage, spicy Italian sausage or even switch gears and go with some chicken sausage. Will all taste amazing. The mirepoix is what is known as the flavor base consisting of diced up vegetables, slowly cooked in some butter or oil. Here I used the traditional combination of onion, celery and carrot.
You want to add the flour to your veggies when they are done sauteing. Coat everything in the flour which will thicken the soup. Add your broth in slowly, so as to keep the soup nice and thick. I especially enjoyed the soy sauce and Sriracha. You can leave them out if you want but don’t. That goes for the mustard powder too.
My favorite of course, is the heavy cream. You can sub that in for some coconut cream to make it dairy free (and use olive oil with the mirepoix, instead of butter). I also highly recommend topping the soup with some shredded cheddar and fresh parsley. Really makes the dish.
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Sausage and Potato Soup
- 1 lb Sweet Italian sausage
- 1 tbs olive oil
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbs flour
- 6 cups low sodium chicken broth
- 1 tsp low sodium soy sauce
- 1 tsp Sriracha
- 2 tsp Italian herb blend
- 1/2 tsp mustard powder
- salt and pepper to taste
- 1 lb red potatoes, chunks
- 1/2 cup heavy cream
- Optional Topping: shredded cheddar + fresh parsley
- Remove the casings from your sausage links.
- Heat your oil in a large pot over medium high. Cook the sausage in the pot, using a wooden spoon to break up the meat, until browned. Remove the meat from the pan to a paper towel lined dish and wipe the pot clean.
- Add butter to the pot and then sauté your onion, celery and carrots for a few minutes. Add in the garlic and stir for 30 seconds. Sprinkle everything with the flour and stir for 1 minute. Pour in a little at time of the chicken broth, while simultaneously stirring. Bring to a boil, add the soy sauce, Sriracha, seasonings, salt and pepper to taste. Toss in the potato pieces in and allow them to cook until fork tender.
- Next add back in the sausage and your heavy cream. Warm them through for a few minutes and serve immediately with some optional shredded cheddar cheese and fresh parsley to garnish.