Potato Soup with Sausage

5 from 3 votes

Cozy up with a bowl of this Potato Soup with Sausage. Chock full of potatoes, vegetables, and a spicy Italian Sausage, this soup is delicious comfort food.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 274kcal

Author: Jessica Fisher

Equipment

cutting board
chef's knife
heavy stockpot
wooden spoon
soup ladle

Ingredients

½ lb hot bulk Italian sausage
1 leek , chopped, can also use shallots or onions
1 cup carrots (chopped)
½ cup mushrooms (chopped)
2 ribs celery (1 cup chopped)
½ cup dry sherry
3 large russet potatoes (about 2 pounds)
4 cup chicken stock
1 teaspoon Italian Seasoning Mix
salt
black pepper
2 tablespoon chives (chopped) for garnish

US Customary - Metric

Instructions

In a large heavy pot over medium heat, cook the sausage until no pink remains, breaking the pieces up with the back of the spoon.
Add the leeks, carrot, celery, and mushrooms, and cook for 5 minutes.
Deglaze the hot pot by adding the sherry to the pot and scraping up any browned bits. Add the potatoes and chicken broth to the pot and bring to a simmer. Cook for 20 minutes, or until the potatoes are tender.
Serve hot with fresh chives, if you wish.

Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.

Nutritional values are approximate and based on ⅛ the recipe.

Serving Suggestions: I like to serve soup simply with bread and butter or maybe a cheese plate on the side. It’s so simple and good, you don’t need much else, but sandwiches or salad are also a nice pairing

Shop Your Kitchen: There are so many different subs you can consider based on what you have.

Use whatever broth or stock you have on hand. I keep Better than Bouillon in the fridge for easy soup nights.
Add noodles or rice instead of the potatoes. You need about 1 cup uncooked pasta or ⅓ cup dry rice for a pot of soup.
Stir in other cooked meats to make it more.
Use a different seasoning mix like Cajun or taco seasoning to change the flavor profile.
Stir in salsa, pesto, or other favorite sauce to change the flavors.

To Make a Meal Prep: This soup makes for easy lunches during the week. Prep the recipe as directed, allow the steam to blow off. Divide the soup among six containers with lids. Cover and chill until ready to serve. Consume within 4 days.

Freeze Extra for Later: Due to the potatoes in this soup, it doesn't freeze well. If you'd like to make it to freeze, prep it without the potatoes, cool it, and divide into meal-size portions. Chill until very cold and then store the containers in the freezer for up to 6 weeks. When you reheat it, you can add cooked potatoes.

Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave or in the oven. If you store your leftovers in clear containers, they’re more likely to get eaten.

Nutrition