Sausage Potato Soup

• 份量: 6 servings
• 准备时间: 20 minutes
• 总时间: 40 minutes

配料

12 ounces ground pork sausage, casings removed, if needed (see note)(used ground country breakfast sausage)

1 tablespoon butter

1 cup diced carrots

1/2 cup diced onions

1/2 cup diced celery

1 tablespoon chicken bouillon paste or 1 chicken bouillon cube (see note)

3 cloves garlic, finely minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

4 cups diced potatoes (about 1/2-inch) - (see note)

4 cups low-sodium chicken broth or stock (see note)(I don’t used low salt or reduce the salt in the recipe)

1 teaspoon salt

1/4 teaspoon black pepper (1/8tsp)

2 1/2 cups milk (preferably 1%, 2% or whole milk)*

1/3 cup all-purpose flour (1/4cup)

1 1/2 cups freshly shredded sharp cheddar cheese

Oyster crackers, fresh parsley, additional shredded cheese, for serving (optional)

步骤

In a 6-quart or larger pot set over medium heat, brown the ground sausage, crumbling into small pieces as it cooks. Cook until no longer pink. With a slotted spoon, remove the sausage to a paper-towel lined plate leaving about 1 tablespoon drippings in the pot.

Set the pot over medium heat and add the butter. Once melted, add the carrots, onions and celery. Cook until the onions begin to turn translucent, 3 to 4 minutes.

Stir in the chicken bouillon paste, garlic, basil, oregano, and parsley. Cook for 30 to 45 seconds, stirring constantly.

Add the potatoes, broth, salt and pepper. Stir to combine (scrape the bottom of the pot thoroughly). Bring the mixture to a boil. Reduce the heat to a simmer and cook for 15 to 20 minutes until the potatoes are tender, stirring often.

In a blender, combine the milk and flour. Process until smooth. (Use blender bottle)

Pour the milk mixture into the soup. Bring the mixture to a simmer, stirring constantly, and cook for 4 to 5 minutes until thickened.

Add the cooked sausage to the soup and stir to combine.

Reduce the heat to medium-low. Stir in the cheese a handful at a time, and warm through until the cheese is melted. Season to taste with additional salt and pepper, if needed.

Serve the soup with oyster crackers, extra shredded cheese, and fresh parsley, if desired. The soup will thicken more as it cools.

备注

*11/29/25 I used blender bottle to mix part of the milk with all of the flour and it worked great. I’d reduce flour to 1/4 cup next time as it was a bit thicker than I wanted. I used gf flour. I would reduce the pepper to 1/8 tsp. I used 2 cups almond milk and 1/2 cup cream. I just cooked it on the stovetop. I did not use reduced salt chicken broth nor did I reduce the salt. I added a bit more salt at the end. I used russet potatoes so that may be why it was a bit thicker.

Someone commented they made this in the IP, cooking the sausage and veggies on sauté. Then manual high pressure 5 minutes with QR. Then added the milk and flour cooked on sauté until thickened. Then turned to warm to add the cheese until melted.

Sausage: Many different flavors of sausage could be used in this soup, depending on preference. For a delicious but neutral-flavored option, Jimmy Dean’s regular pork sausage (in the gold-wrapped roll) works great.

Potatoes: I use Yukon gold (yellow) potatoes, but russet or red potatoes could also be used with good results (russet potatoes will produce a slightly starchier soup).

Chicken bouillon: Adding a scoop of chicken bouillon paste (I always use Better Than Bouillon) or bouillon cube adds a great boost of flavor. It can easily be left out if you don’t have it on hand. Season to taste with additional salt.

Chicken broth or stock: If using full-salt broth or stock, reduce the salt in the recipe to 1/2 teaspoon and add additional at the end, if needed.

营养

• 每份大小: 1 serving (about 2 cups
• 卡路里: 366 kcal
• 总脂肪: 18 g
• 饱和脂肪: 7 g
• 胆固醇: 50 mg
• 钠: 754 mg
• 总碳水化合物: 35 g
• 膳食纤维: 4 g
• 总糖: 7 g
• 蛋白质: 16 g