Seasonings

1 teaspoon dried basil

½ teaspoon dried parsley

½ teaspoon dried oregano

½ teaspoon mustard powder

¼ teaspoon pepper

Soup

1 lb. ground Italian sausage, hot or mild

2 tablespoons butter

1 yellow onion, diced

½ cup diced carrots

2 ribs celery, diced

3 cloves garlic, minced

3 tablespoons flour

1 teaspoon soy Sauce

1 teaspoon hot sauce

5 cups chicken broth

1 cup heavy cream

1 ¼ lbs. red potatoes, about 6 small potatoes

2 cups shredded cheddar cheese, optional

To Garnish

Red pepper flakes

Fresh Parsley

Stove Top Method- See Notes for Crock Pot Method

Cook the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes in total. Set the sausage aside and reserve 1 tablespoon of drippings. (Butter can be used if you don’t have drippings.)

Add the drippings to the pot along with 2 tablespoons of butter over medium heat. Add the diced onions, celery, and carrots and cook for 5 minutes. Add the garlic and cook for 1 minute.

Add the flour and cook for 2 minutes. Add the chicken broth in splashes, and use a silicone spatula to “clean” the bottom of the pot to add more flavor to the soup. Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings.

Bring to a boil, then reduce to a simmer. Clean the potatoes and pat them dry. Cut into 1-inch cubes and add them to the soup. Simmer, uncovered, until the potatoes are fork tender, about 20-25 minutes. Add the sausage back and stir to combine.

Reduce heat to low and stir in the cheddar cheese (if desired).

Garnish with red pepper flakes and parsley. Serve!

Notes

Pro Tips

The mustard powder, hot sauce, and soy sauce are flavor enhancers and can’t be tasted outright in this recipe. The hot sauce doesn’t make this soup hot/spicy. I usually use Texas Pete Hot Sauce. (Frank’s hot sauce is my trusty backup!)

Red Potatoes are best for soups and stews because they hold their shape much better due to their waxier consistency and lower starch content. Yukon Gold Potatoes are a good backup, Russets may also be used but are starchier and don’t hold up quite as well.

Corn makes a good addition to this soup and can be added at the end of cooking.

Crock Pot Method

Note: The drippings, butter, and flour are not used for the Crock Pot Method. Drain the grease well from the sausage after you cook it. Since the sausage will continue to heat in the Crock Pot for several hours, you may need to skim the grease off of the top of the soup at the end of cooking.

Cook and crumble the sausage in a large skillet over medium heat on the stovetop. Add the onions, carrots, celery, and garlic halfway through cooking. Once the sausage is cooked through and the vegetables are softened, drain the grease well and transfer it to the Crock Pot.

Add all remaining ingredients to the Crock Pot except the heavy cream and cheddar cheese.

Cook on low for 6 hours or on high for 4.

Reduce heat to warm and slowly stir in the heavy cream until combined. Turn the heat off.

If desired, sprinkle in the cheese and stir until combined, then serve.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze/reheat well, just ensure the potatoes aren’t overcooked or they won’t reheat as well.