Potato soup with Italian sausage features all of the creamy, comforting goodness you love about potato soup, with even more flavor and texture. This is a perfect simple meal to enjoy on a cold day.
This yummy Italian sausage and potato chowder has a creamy base and comforting flavors. It is simple to make, tastes amazing, and is heart enough to eat as a meal.
If you enjoy a hearty soup with lots of chunks and a creamy broth, this recipe is for you. It features lots of tender golden potatoes and chunks of Italian sausage.
That is a combination that is always a winner in my book. Especially if they come together in a tasty soup.
Now, if only I could get my husband to consider soup a meal. I have been working on him for years, and it is still a work in progress.
He will give in every once in a while, but generally, he is still opposed to soup for dinner. Luckily, he knows how to make himself a grilled ham and cheese if he needs one to be satisfied.
This soup is hearty enough that it is totally not necessary. That doesn’t always play into the final decision, though. 😉
Alterations and Substitutions
We love this potato soup just the way it is written, but there are several ways you could switch it up to make it your own.
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For more spice, use hot Italian sausage. You could also add a pinch of red pepper flakes or a pinch of cayenne pepper.
For more veggies, add some spinach at the end and let it cook until it is just wilted. Or add some chopped kale to mimic zupa Tuscana.
Corn is another tasty option. It definitely gives the soup more of a chowder feel, kind of like crockpot kielbasa chowder.
You can always just add more of the veggies that are in the recipe as well. You could easily double the amount of diced vegetables if you wanted to. Triple would work, too.
Making Your Soup in a Crockpot
If you want to cook the soup in a crockpot, transfer it to a crockpot after you have cooked the flour down. Add the broth and potatoes, then cook on low for about 6 hours or high for about 4 hours.
Then add the cream and serve. This allows you to do the prep work ahead of time, and serving dinner will be super simple.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does stores and reheats well. Try not to overcook the potatoes so they don’t fall apart when you reheat it.
Potato Soup with Italian Sausage
Ingredients
- 16 oz bulk Italian sausage
- 1 Tablespoon vegetable oil
- 1 cup diced onions
- ½ cup diced celery
- ½ cup diced carrots
- ½ cup diced red bell pepper
- 3 cloves garlic minced
- 3 Tablespoons all-purpose flour
- 4 cups chicken broth
- 1½ pounds yukon gold cut into ½ to ¾-inch chunks
- 1½ cups heavy cream
Instructions
- In a large soup pot, heat the oil until it ripples. Add the sausage and cook over medium-high heat until the sausage is cooked through and crumbled.16 oz bulk Italian sausage, 1 Tablespoon vegetable oil
- Reduce the heat to medium. Add the onion, celery, carrots, garlic and red bell pepper. Stir and cook until the veggies start to soften, about 5 minutes.1 cup diced onions, ½ cup diced celery, ½ cup diced carrots, ½ cup diced red bell pepper, 3 cloves garlic
- Add the flour and stir to coat everything. Cook for a couple of minutes, stirring frequently.3 Tablespoons all-purpose flour
- Stir in the broth and cubed potatoes. Bring to a boil, then reduce to a simmer. Allow to simmer 15 minutes.4 cups chicken broth, 1½ pounds yukon gold
- Reduce heat to low and stir in the heavy cream. Taste and add salt and pepper if needed. Serve with your favorite garnishes.1½ cups heavy cream
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