We’re tackling the perfect autumn comfort food: homemade sausage and potato soup. In this video, I’ll walk you through my easy and delicious recipe, starting with a classic mirepoix of carrots, celery, and onions, which I’ll saute with fresh garlic and scallions in a Dutch oven. You’ll learn the secret to thickening this creamy soup with the potatoes themselves, rather than a roux, and how to get a perfect sear on your sausage to add incredible flavor. We’ll also be incorporating sharp cheddar cheese and half and half for a rich and creamy finish, creating a hearty meal that’s a perfect weeknight dish. This recipe is all about using what you have and making a satisfying meal from simple ingredients. Be sure to like and subscribe for more plebian eats!
Special Equipment:
Large Dutch oven
Ingredients:
- 2 to 2 1/2 lbs of russet potatoes, chopped and kept in water (Yellow or Yukon Gold potatoes are also acceptable )
- 4 to 6 cups of chicken stock
- 12 ounces of beef sausage (Italian sausage is also a traditional option )
- 1 bay leaf
- 1 teaspoon of oregano
- 2 teaspoons of sage
- 3 to 5 cloves of garlic, minced
- 2 to 3 scallions, chopped with whites and dark greens separated
- Salt and pepper
- High-heat cooking oil
- 2 cups of shredded sharp cheddar cheese (Use cheese shredded from a block to avoid anti-caking agents that can hinder melting )
Mirepoix:
- 1 small onion, chopped
- 3 sticks of celery, chopped
- 2 carrots, chopped
Directions:
Heat a Dutch oven over medium heat and add 2 to 3 tablespoons of cooking oil.
Add the mirepoix (onion, celery, and carrots) to the Dutch oven. Stir to coat with oil and cook for 2 to 3 minutes until the onions become translucent.
Add the minced garlic and the white parts of the scallions to the Dutch oven. Cook for another 1 to 2 minutes, being careful not to burn the garlic.
In a separate heavy skillet, heat the sausage and sear the pieces to render out excess fat and add flavor. This should take about 5 minutes.
Remove the seared sausage from the skillet and drain off the fat. Set the sausage aside in a bowl.
Return to the Dutch oven and add the sage, oregano, bay leaf, and drained potatoes.
Pour in enough chicken stock to just cover the vegetables (about 4 cups).
Bring the soup to a simmer and let it cook gently for about 20 to 25 minutes, until the potatoes and carrots are cooked through.
Remove the bay leaf. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper to the soup and stir.
Using a potato masher, lightly mash some of the potatoes to release their starch and help thicken the soup.
Add the seared sausage back into the Dutch oven and stir it in.
Reduce the heat and pour in the half and half and the shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
Allow the soup to simmer for another 5 minutes to thicken further.
Serving
Ladle the finished soup into bowls.
Garnish with a pat of butter and the reserved dark green parts of the scallions.
Serve immediately, perhaps with a side of sourdough bread.
This soup can be adjusted by adding more broth for a looser consistency or by simmering it longer.
