Description
This Creamy Turkey Sausage Potato Soup is a hearty, flavorful soup made with ground turkey sausage, tender red potatoes, and savory vegetables. Perfect for a cozy meal, it can be easily prepared on the stovetop or in a Crock Pot, delivering comforting warmth and rich taste.
Ingredients
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Soup
- 1 lb ground turkey 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
- 1¼ lbs red potatoes (about 6 small potatoes), cubed into 1-inch pieces
- 2 cups shredded cheddar cheese (optional)
Instructions
- Cook the Sausage: If using turkey sausage links, remove the casings. Preheat a large pot over medium heat. Add the ground turkey sausage and cook, breaking it apart as it browns. Once partially cooked, cover the pot partially and continue cooking, stirring occasionally, until the sausage is fully cooked, about 10 to 12 minutes total. Set the sausage aside and reserve 1 tablespoon of the drippings; if there aren’t enough drippings, use butter instead.
- Sauté the Vegetables: Add the reserved drippings and 2 tablespoons butter to the same pot over medium heat. Add the diced onions, celery, and carrots, cooking for about 5 minutes until softened. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Build the Base: Stir in the flour and cook for 2 minutes, stirring constantly to form a roux. Gradually pour in the chicken broth, scraping the bottom of the pot to release any flavorful browned bits. Slowly stir in the heavy cream, soy sauce, hot sauce, and the dried seasonings (basil, parsley, oregano, mustard powder, and pepper) for a rich, flavorful base.
- Simmer: Bring the soup to a boil, then reduce the heat to a simmer. Add the cubed red potatoes to the pot and simmer uncovered for 20 to 25 minutes, or until the potatoes are fork-tender and cooked through.
- Finish: Return the cooked turkey sausage to the pot and stir to combine. Reduce the heat to low and, if desired, stir in the shredded cheddar cheese until melted into the soup. Serve warm for a comforting, hearty meal.
Notes
- For a Crock Pot method: Brown the turkey sausage separately, then combine all ingredients except cheese in the Crock Pot and cook on low for 6-8 hours or on high for 3-4 hours. Add cheese at the end to melt before serving.
- You can substitute heavy cream with half-and-half for a lighter version but expect a less creamy texture.
- If you prefer mild sausage, use mild turkey sausage; for extra heat, use hot turkey sausage and adjust hot sauce accordingly.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.
