Creamy Italian Sausage Potato Soup
As a content creator, influencer, and recipe creator I am always in competition. With whom you ask… with me. I'm constantly trying to create better and better recipes for me and my family and for you and yours. Creamy Chicken Noodle Soup has been the number one recipe on my website since I posted it four months ago. So, I challenged myself to create a soup recipe even more savory and delicious than that one. I created the most delicious creamy Italian sausage and potato soup imaginable! It's made with petite potatoes, Italian sausage, mirepoix, and the perfect blend of seasonings and savory ingredients to satisfy anyone's taste buds. Now, it's up to you to decide which soup deserves the number one spot on my website! Let's make it!
Ingredients
- 2 tbspbutter
- 3 tbspolive oil
- 1 lbmild bulk italian sausage
- 2carrots (peeled & chopped)
- 2celery stalks (chopped)
- 2 smallwhite onions (chopped)
- salt and cracked black pepper (to taste)
- 1 tspdried basil
- 1 tspgarlic powder
- 1 tsporegano
- 1 tspsmoked paprika
- ½ tspground mustard
- ¼ tspcayenne
- ½ tspcrushed red pepper flakes
- 10garlic cloves (chopped)
- 5 tspbetter than bouillon roasted chicken base
- 5 tbspflour
- 5 cupswater
- 24 ozbag petite gold potatoes (sliced into halves or quarters)
- 2 cupheavy cream
- ¼fresh parsley (chopped)
- for garnish: shredded cheddar cheese (optional)
Directions
- 1
In a pot add in butter and olive oil on medium-high heat. Then, add in the italian sausage and break it up using a meat masher or wooden spoon. Saute that until browned.
- 2
Once the sausage is nice and browned add in the carrots, celery, onions, salt, cracked black pepper, dried basil, garlic powder, oregano, smoked paprika, ground mustard, cayenne, and crushed red pepper flakes. Give that a stir and let that saute for a few minutes. Then add in the chopped garlic and let that saute on medium-low for about 7-10 minutes until the veggies are translucent and fragrant.
- 3
Next, add in the better than bouillon chicken base and more salt & cracked black pepper. Mix everything together. Then, shake in the flour and whisk continuously for about 2-3 minutes.
- 4
Pour in the water and stir everything together. Then add in the sliced potatoes, pop the lid on the pot leaving it slightly ajar, and bring the pot to a boil. Let that boil until the potatoes are soft, stirring it occasionally.
- 5
Once the potatoes are soft, lower the heat to medium, and stir in the heavy cream. (Add more salt & cracked black pepper if needed). Let that simmer for about 5 minutes and then add in the chopped fresh parsley towards the end. Garnish with some shredded cheddar cheese and enjoy!