Is this Spicy Sausage Potato Soup Recipe very spicy?

The ‘spicy’ in this recipe refers more to the flavorful heat from the Italian sausage and a touch of hot sauce that adds warmth without overwhelming your palate. It’s not fiery hot, so even those sensitive to spice should enjoy it. You can adjust the heat by choosing mild or hot sausage and adding more hot sauce if you like.

Can I use other types of potatoes?

Red potatoes are preferred because they hold their shape during cooking, but you can use Yukon Golds as a good alternative. Russets are starchier and might break down more, making the soup thicker and less chunky. If you use Russets, keep an eye on the cooking time to avoid mushiness.

Can I make this soup in a Crock Pot?

Yes! The recipe includes a Crock Pot method that skips the flour and butter steps. You brown the sausage and veggies first, then add everything except the cream and cheese into the slow cooker. Cook on low for 6 hours or high for 4 hours, then stir in the cream and cheese at the end. It’s perfect for busy days when you want dinner waiting for you.

How do I prevent the soup from getting too thick or too thin?

If your soup gets too thick after simmering, you can thin it with a splash of chicken broth or water when reheating. To avoid it being too thin, simmer uncovered to let some liquid evaporate and use the flour properly to thicken the base. Adding cheese also helps add body without watering down the soup.

Spicy Sausage Soup: Cozy, Flavorful Comfort in a Bowl

Description

A hearty and comforting Sausage Potato Soup featuring flavorful Italian sausage, tender red potatoes, and a creamy broth enhanced with herbs and spices. Perfect for cozy dinners, this stovetop soup blends savory sausage, fresh vegetables, and a touch of cheddar cheese for richness.

Ingredients

Scale

Seasonings

1 teaspoon dried basil
0.5 teaspoon dried parsley
0.5 teaspoon dried oregano
0.5 teaspoon mustard powder
0.25 teaspoon black pepper

Soup

1 pound ground Italian sausage, hot or mild
2 tablespoons butter
1 yellow onion, diced
0.5 cup diced carrots
2 ribs celery, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 teaspoon soy sauce
1 teaspoon hot sauce (e.g., Texas Pete)
5 cups chicken broth
1 cup heavy cream
1.25 pounds red potatoes (about 6 small potatoes), cut into 1-inch cubes
2 cups shredded cheddar cheese (optional)

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Instructions

Cook the Sausage: Remove casings if using sausage links. Preheat a large pot over medium heat. Add sausage and crumble it while cooking. Once halfway cooked, partially cover and continue stirring occasionally until fully cooked, about 10-12 minutes. Set sausage aside and reserve 1 tablespoon drippings; if unavailable, use butter.
Sauté Vegetables: Add reserved drippings and 2 tablespoons butter to the pot over medium heat. Add diced onion, celery, and carrots; cook for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
Make Roux: Sprinkle in flour and cook, stirring constantly, for 2 minutes to remove raw flour taste.
Add Liquids and Seasonings: Gradually add chicken broth, stirring and scraping the pot bottom with a silicone spatula to release flavorful browned bits. Slowly stir in heavy cream, hot sauce, soy sauce, and the dried seasonings (basil, parsley, oregano, mustard powder, pepper).
Cook Potatoes: Bring soup to a boil, then reduce heat to a simmer. Add the cubed red potatoes and cook uncovered until tender, about 25 minutes.
Combine and Finish: Return cooked sausage to the pot and stir to combine. Reduce heat to low and, if desired, stir in shredded cheddar cheese until melted and incorporated. Serve hot.

Notes

Mustard powder, hot sauce, and soy sauce act as subtle flavor enhancers without adding spiciness.
Red potatoes hold their shape better in soups due to lower starch content; Yukon Gold potatoes can be used as an alternative.
Corn can be added near the end of cooking for added sweetness and texture.
For Crock Pot preparation: cook sausage and vegetables in skillet without flour, drain excess grease, transfer everything into crock pot, add remaining ingredients except cream and cheese, cook on low for 6 hours or high for 4 hours, then stir in cream and cheese off heat.
Store soup in airtight containers; refrigerate up to 3 days or freeze up to 3 months. Avoid overcooking potatoes to ensure better reheating results.
Nutrition information is estimated per 1 cup serving; recipe yields approximately 11 cups.
This recipe is featured in The Cozy Cookbook on page 40.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 24 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0.2 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 65 mg