Can I use mild sausage instead of spicy?

Yes! Mild Italian sausage works perfectly if you prefer a gentler heat; the soup will still have great flavor from the seasonings and hot sauce.

What if I don’t have red potatoes?

Red potatoes are ideal because they hold their shape well, but Yukon Golds are a good substitute. Avoid Russets if possible since they tend to break down too much.

Can I make this soup in the crock pot?

Absolutely. Brown the sausage and cook the veggies on the stove, then transfer everything to your crock pot with the broth and seasonings. Cook low for 6 hours or high for 4, then stir in cream and cheese at the end.

Does the hot sauce make the soup very spicy?

Not really. The hot sauce is added more for flavor complexity than heat. You can always add more at the table if you want it spicier.

Spicy Sausage Potato Soup – Hearty & Flavorful Comfort Food

Description

This hearty Sausage Potato Soup is a comforting blend of Italian sausage, tender red potatoes, fresh vegetables, and a creamy broth enhanced with seasonings and optional cheddar cheese. Perfect for a cozy meal, it can be made on the stovetop or in a slow cooker with minimal effort.

Ingredients

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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, cut into 1-inch cubes
2 cups shredded cheddar cheese (optional)

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Instructions

Cook the Sausage: Remove casings from sausage links if needed. Preheat a large pot over medium heat. Add the sausage and cook, crumbling to break apart. Cover partially once halfway cooked and stir occasionally until fully cooked, about 10-12 minutes. Set aside, reserving 1 tablespoon drippings. If no drippings, use butter.
Sauté Vegetables: Add reserved drippings and 2 tablespoons butter to the pot. Over medium heat, cook diced onions, celery, and carrots for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
Add Flour and Liquids: Stir in the flour and cook for 2 minutes. Gradually add chicken broth while scraping the pot bottom with a spatula to release flavor. Slowly stir in heavy cream, hot sauce, soy sauce, and the dried seasonings.
Simmer and Add Potatoes: Bring the soup to a boil, then reduce to a simmer. Add the cubed red potatoes and cook uncovered until potatoes are fork-tender, about 25 minutes. Return cooked sausage to the pot and stir well.
Finish and Serve: Lower heat to low, stir in shredded cheddar cheese if desired until melted. Serve hot and enjoy!

Notes

The mustard powder, hot sauce, and soy sauce enhance flavor subtly without noticeable heat.
Red potatoes hold shape best; Yukon Gold is a good substitute. Russets can be used but are starchier and may break down more.
Add corn at the end of cooking for a sweet variation.
This soup freezes well for up to 3 months; avoid overcooking potatoes to maintain good reheating texture.
For a Crock Pot version, omit butter and flour. Cook sausage and vegetables first, drain grease, then combine all ingredients except cream and cheese in slow cooker. Cook on low for 6 hours or high for 4. Stir in cream and cheese before serving.

Nutrition

Serving Size: 1 cup
Calories: 250 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 50 mg