Loaded Potato Soup Recipe With Sausage

Loaded potato soup is the ultimate comfort food, especially when the weather turns chilly. This creamy, hearty version kicks things up a notch with the addition of savory sausage, transforming a classic into a truly satisfying meal. This recipe is designed to be easy to follow and customize to your liking. Whether you’re a seasoned chef or a beginner in the kitchen, you’ll be able to whip up a delicious pot of loaded potato soup with sausage in no time.

The Magic of Sausage in Potato Soup

While traditional loaded potato soup relies on bacon for its smoky, salty flavor, sausage offers a unique and equally delicious alternative. The choice of sausage is yours, allowing you to tailor the flavor profile to your preferences.

Selecting the Right Sausage

Breakfast Sausage: Mild or spicy breakfast sausage provides a familiar and comforting flavor. Crumble it well while cooking to ensure even distribution throughout the soup.
Italian Sausage: For a more robust and savory flavor, opt for Italian sausage. Remove the casings before cooking to create a crumbled texture. Sweet Italian sausage adds a touch of sweetness, while hot Italian sausage brings the heat.
Kielbasa or Smoked Sausage: These pre-cooked sausages offer a smoky depth of flavor and require minimal cooking time. Simply slice or dice them before adding them to the soup.
Chorizo: For a spicy and vibrant twist, consider using chorizo. Be mindful that chorizo can be quite oily, so drain off any excess fat after cooking.

Sausage Cooking Techniques

Regardless of the sausage you choose, it’s essential to cook it thoroughly before adding it to the soup. Brown the sausage in a large pot or Dutch oven over medium heat. This will render out some of the fat and develop a rich, savory flavor. If using breakfast sausage or Italian sausage, crumble it as it cooks. For kielbasa or smoked sausage, slice or dice it before browning. Once the sausage is cooked through, remove it from the pot and set it aside. This allows you to build the soup’s flavor base without overcooking the sausage.

Building the Flavor Base

The foundation of any great soup is a well-developed flavor base. In this loaded potato soup recipe, we’ll start with a classic mirepoix – a combination of onions, celery, and carrots – to create a savory and aromatic foundation.

The Mirepoix

Onions: Yellow or white onions are the standard choice for mirepoix. Dice them finely to ensure they cook evenly and meld seamlessly into the soup.
Celery: Celery adds a subtle herbaceousness and crispness to the mirepoix. Dice it similarly to the onions for uniform cooking.
Carrots: Carrots contribute sweetness and color to the mirepoix. Dice them slightly smaller than the onions and celery, as they tend to take longer to cook.

Sautéing the Mirepoix

In the same pot or Dutch oven where you cooked the sausage, add a tablespoon or two of butter or olive oil. Over medium heat, sauté the mirepoix until the vegetables are softened and fragrant. This usually takes about 5-7 minutes. Stir frequently to prevent burning. As the vegetables cook, they’ll release their natural sugars, creating a caramelized and flavorful base for the soup.

Adding Garlic and Herbs

Once the mirepoix is softened, add minced garlic and any desired herbs. Garlic adds a pungent and aromatic note to the soup, while herbs provide additional layers of flavor.

Garlic: Add minced garlic during the last minute of sautéing the mirepoix. This prevents it from burning and ensures its flavor infuses the soup without becoming bitter.
Herbs: Thyme, rosemary, and bay leaf are all excellent choices for loaded potato soup. Add dried herbs along with the garlic, or use fresh herbs towards the end of the cooking process. A bay leaf should always be removed before serving.

Creating the Creamy Potato Soup

With the flavor base established, it’s time to add the potatoes and create the creamy soup. The type of potato you use will affect the soup’s texture and cooking time.

Choosing the Right Potatoes

Russet Potatoes: Russet potatoes are starchy and tend to break down easily when cooked, creating a naturally thick and creamy soup. Peel them before adding them to the pot.
Yukon Gold Potatoes: Yukon Gold potatoes have a slightly waxy texture and hold their shape better than russet potatoes. They also add a subtle buttery flavor to the soup. You can peel them or leave the skins on for added texture and nutrients.
Red Potatoes: Red potatoes are waxy and hold their shape well during cooking. They’re a good choice if you prefer a chunkier soup. Leave the skins on for added color and texture.

Cooking the Potatoes

Peel and dice the potatoes into 1-inch cubes. Add them to the pot with the sautéed mirepoix. Pour in enough chicken broth or vegetable broth to cover the potatoes by about an inch. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the potatoes are tender and easily pierced with a fork. This usually takes about 15-20 minutes.

Achieving Creaminess

Once the potatoes are cooked through, it’s time to create the creamy texture that defines loaded potato soup. There are several ways to achieve this:

Partial Blending: Use an immersion blender to partially blend the soup directly in the pot. This will create a creamy base while leaving some chunks of potato for texture.
Full Blending: For a completely smooth and creamy soup, transfer the soup to a regular blender or food processor and blend until smooth. Be careful when blending hot liquids, as they can splatter. Blend in batches if necessary.
Mashing: If you prefer a rustic texture, simply mash some of the potatoes with a potato masher or fork.

Adding Dairy and Sausage

After blending or mashing the potatoes, stir in the cooked sausage and dairy.

Milk or Cream: Whole milk or heavy cream adds richness and creaminess to the soup. Start with a smaller amount and add more to reach your desired consistency.
Sour Cream or Cream Cheese: Sour cream or cream cheese adds a tangy and decadent element to the soup. Stir it in gently to avoid curdling.
Cheese: Shredded cheddar cheese, Monterey Jack cheese, or a blend of cheeses adds flavor and creaminess to the soup. Stir it in until melted and smooth.

Toppings and Serving Suggestions

No loaded potato soup is complete without a generous array of toppings. These toppings add flavor, texture, and visual appeal to the soup.

Classic Topping Choices

Shredded Cheese: Cheddar cheese, Monterey Jack cheese, or a blend of cheeses are classic choices.
Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds tanginess and creaminess.
Green Onions or Chives: Chopped green onions or chives add a fresh and herbaceous note.
Bacon Bits or Crumbled Bacon: While this recipe uses sausage, crispy bacon bits or crumbled bacon are always a welcome addition.
Hot Sauce or Red Pepper Flakes: For a touch of heat, add a dash of hot sauce or a sprinkle of red pepper flakes.

Creative Topping Ideas

Pickled Jalapeños: Add a spicy and tangy kick with pickled jalapeños.
Avocado: Diced avocado adds creaminess and healthy fats.
Crispy Fried Onions: Crispy fried onions add a satisfying crunch and savory flavor.
Everything Bagel Seasoning: Sprinkle everything bagel seasoning for a burst of flavor and texture.

Serving Suggestions

Serve the loaded potato soup hot, garnished with your favorite toppings. Pair it with a crusty bread for dipping, a side salad, or a grilled cheese sandwich for a complete and satisfying meal. This soup is also a great option for meal prepping or freezing for future enjoyment.

Frequently Asked Questions (FAQ)

Can I make this soup vegetarian?

Yes, you can easily make this soup vegetarian by omitting the sausage. Consider adding extra vegetables like corn, bell peppers, or mushrooms for added flavor and texture. Use vegetable broth instead of chicken broth.

Can I use a different type of cheese?

Absolutely! Feel free to experiment with different cheeses to find your favorite combination. Gruyere, pepper jack, and smoked Gouda are all delicious options.

How do I store leftover soup?

Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.

Can I freeze this soup?

Yes, you can freeze loaded potato soup, but the texture may change slightly upon thawing. The dairy components can sometimes separate or become grainy. To minimize this, cool the soup completely before freezing, and consider omitting the dairy altogether until reheating. Thaw the soup in the refrigerator overnight and reheat gently on the stovetop.

How can I make the soup thicker?

If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it’s simmering. Stir well and cook until the soup thickens to your desired consistency. Alternatively, you can blend more of the soup for a creamier texture.

How can I make the soup thinner?

If the soup is too thick, simply add more broth or milk until it reaches your desired consistency.