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Creamy Sausage Soup

This creamy sausage soup recipe is cozy, comforting, and loaded with flavorful Italian sausage and potatoes. It's a ridiculously cozy soup that's ready in under an hour!
Course Soup
Cuisine American
Keyword creamy sausage potato soup, creamy sausage soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 581kcal

Ingredients

  • 17.6 ounces (500g) Italian sausages see note
  • 1/4 cup butter (1/2 stick)
  • 1/2 medium onion chopped small
  • 2 sticks celery chopped small
  • 2 cloves garlic minced
  • 6 tablespoons flour
  • 4 cups low sodium chicken broth
  • 2 cups half-and-half
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 pound Russet potatoes peeled & diced small
  • Salt & pepper to taste

Instructions

  • Crumble the sausages into a soup pot. Over medium-high heat, cook until browned (about 10 minutes). Transfer to a paper towel lined plate. Leave the fat in the pot, but if it's more than about a tablespoon, drain some of it out.
  • Add the butter to the pot and once it's melted, add the onion and celery and sauté for 4-5 minutes. Scrape up any brown bits from the bottom of the pot.
  • Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon/stirring it as you go along. This step cooks the raw flour flavor out.
  • Slowly whisk in the chicken broth until all the flour has dissolved and there's no lumps.
  • Stir in the half-and-half, Worcestershire sauce, red pepper flakes, potatoes, and add the sausage meat back to the pot. Increase the heat to high and bring the soup to a boil, then reduce the heat so it's bubbling but not boiling like crazy (medium-low heat works with my cast iron pot and gas stove). Cover the pot with the lid slightly open.
  • Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup has thickened up to your liking. I like to stir it a few times to ensure nothing is sticking and that the stove's temperature is still correct.
  • Season with salt & pepper if needed.

Notes

  • I used a 5-pack of Johnsonville Italian sausages (use mild or hot) for this recipe. Anything in the ballpark weight-wise will work. Or use ground sausage meat to skip the step of taking it out of the casings.
  • Serves 4-6 depending on how much people eat.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 581kcal | Carbohydrates: 27g | Protein: 20g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 783mg | Potassium: 839mg | Fiber: 2g | Sugar: 2g | Vitamin A: 633IU | Vitamin C: 8mg | Calcium: 130mg | Iron: 3mg