A Deliciously Tasty Sausage Potato Soup Recipe
Sometimes all you want is a blend of rich, flavorful, and many potatoes. The sausage potato soup recipe is ideal for anyone who wants to make something quick and easy and can be enjoyed any time of the year. Most of these ingredients are available either in your pantry or at the local market. Please keep reading to identify the ingredients you need and how to prepare this soup to enjoy it for one meal or many.
Origin of Sausage Potato Soup Recipe
This sausage potato soup recipe often resembles the European favorite potato soup recipe. It is meant to stretch for large meals and is very affordable for those looking for budget-friendly dinner options. When you add the sausage to the potato soup, you are marrying all the food groups together to make one large meal that can be enjoyed in a single dish. This soup does defy a few different diet plans, so keep that in mind if you have some diners with certain food preferences.
Gather Your Ingredients
Now that you are ready to make your sausage potato soup recipe, see what you have at home already and head to the local market for the rest.
- One pound of ground sausage of your choice
- Eight diced potatoes
- One cup of frozen corn
- Two cups of chicken broth
- Two cups of milk or half and half
- One cup of shredded cheese
- One large carrot chopped
- One large celery chopped
- Two tablespoons of minced garlic
- One diced onion
- Diced fresh parsley for garnish
- Salt and pepper to taste
These ingredients are always readily available and easy to access at most markets. There is always some variation of these ingredients or substitutions that you can use to make the soup if you cannot find these specifically or have different options at home that you would prefer to use first.
Ingredient Substitutions
When subbing out these ingredients, remember that sausage is your choice, and you can opt for it to be as spicy or mild as you want. If you are not a fan of ground sausage or prefer a kielbasa, you can cut it up and use it instead of the ground sausage.
The veggies that you use are also your preference. The corn, carrot, and celery are all meant to sustain the soup and elevate the flavors. If you do not like those or want to go with different veggies, feel free to sub them out. Other great veggies for this soup include leafy greens, green beans, or even chopped broccoli that has been cooked down. You can opt not to have veggies, too, if you want.
If you have a broth preference, you can opt for vegetable or beef broth instead of chicken. If you have issues with sodium, you can use water and add a chicken bouillon cube to cut back on the salt intake.
Cook on Stovetop
If you want to start building your soup on the stovetop, then you need to grab your large soup pot and start preparing your ingredients.
1. Brown Your Sausage
In your large soup pot, turn your burner to medium heat and toss in your ground sausage. Use a wood spoon to mash it around and break it up into bite-size pieces. If you opted for kielbasa, slice it into even pieces first and then toss it in the pan. You want it to brown for the next five minutes, and then take it off the heat while you work on your veggies. Make sure you drain the excess fat and grease from the pot before you add in the rest.
2. Get Your Veggies Ready
While you wait for this to brown, you must get your vegetables washed up, cleaned, and diced up. No matter which of these you are using, they must all be cut down to about the same size to cook evenly. If you prefer peeled potatoes and carrots, you must do that before you dice.
3. Add Half of the Ingredients
Once your veggies are ready, put your pot with the sausage back on the burner and add the veggies you have diced up. Layer it with minced garlic, salt pepper, and broth. Turn the heat on the burner to a medium-high and let a rolling boil begin.
4. Bring it All Together
Once that boil starts in about five minutes, turn your burner down to a simmer and add the remaining ingredients; milk, cheese, and parsley. Give the soup a good stir, and then put the cover on. You want it to simmer for about ten minutes so the cheese melts and all the flavors blend.
After the soup has simmered and the veggies have cooked to a tender consistency, you can begin serving the soup. Additional minced parsley and shredded cheese are available for guests who want to add it to the top of their soup and make a cheesier option.
Cook in the Slow Cooker
If you want to let this soup cook for most of the day and do a slow simmer, add the ingredients to the slow cooker. Turn your cooker on low for eight hours, and add all the ingredients in at once. Add the sausage first, then the veggies and the liquids last before seasoning the soup.
After it has cooked down in the slow cooker, you want to give it a stir and see if you need to add any additional liquid since this soup cooked longer than the other method. You will want to add equal parts broth and milk if you have to add any to keep that same creamy consistency.
For an added cheesy flavor, cover the top with a half cup of shredded cheese and let it sit for five minutes turned off, and then serve, so your diners enjoy a layer of melted cheese on top of the soup.
Store and Save Your Soup
Once you have turned off your soup from either the slow cooker or the stovetop, you must let it cool completely before storing the leftovers. This dish can stay refrigerated safely for up to four days and is easy to reheat on the stovetop if you want to make just one bowl or reheat it all at once.
If you would rather put the leftovers up for longer, you can add them to freezer-safe bags and store the soup in the freezer for up to two months. When you do, pull the soup back out and reheat it. However, you may need to add salt and pepper to make the soup more flavorful.
