Sausage Potato Soup

Sausage Potato Soup is a soup recipe built around ground pork sausage, butter and diced carrots. Plan on 6 to 7 servings and about 40 minutes.

• Yield 6 to 7 servings
• Ready in 40 minutes
• Prep 20 minutes
• Cook 20 minutes

Ingredients

• 12 ounces ground pork sausage, casings removed, if needed
• 1 tablespoon butter
• 1 cup diced carrots
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1 tablespoon chicken bouillon paste or 1 chicken bouillon cube
• 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
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/2 cups milk (preferably 1%, 2% or whole milk)
• 1/3 cup all-purpose flour
• 1 1/2 cups freshly shredded sharp cheddar cheese
• Oyster crackers, fresh parsley, additional shredded cheese, for serving (optional)

Instructions

1. 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.
2. 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.
3. Stir in the chicken bouillon paste, garlic, basil, oregano, and parsley. Cook for 30 to 45 seconds, stirring constantly.
4. 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.
5. In a blender, combine the milk and flour. Process until smooth.
6. Pour the milk mixture into the soup. Bring the mixture to a simmer, stirring constantly, and cook for 4 to 5 minutes until thickened.
7. Add the cooked sausage to the soup and stir to combine.
8. 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.
9. Serve the soup with oyster crackers, extra shredded cheese, and fresh parsley, if desired. The soup will thicken more as it cools.

Loosen a leftover bowl with a splash of water when you reheat it.