Sopa de salchicha y patata
Esta sopa de salchicha y patata es deliciosamente cremosa, repleta de salchicha italiana, patatas tiernas y verduras frescas.
Ingredientes · Raciones 6
- 1 libra de salchicha italiana (suave o picante)
- 5 cucharadas de mantequilla sin sal (divididas)
- 1 cucharada de aceite de oliva
- 2-1/4 tazas de mirepoix (o 3/4 de taza de cada uno: zanahorias picadas, apio y cebolla amarilla, ver nota 1)
- 1 cucharadita de ajo picado
- 4 tazas de papas baby gold picadas (no es necesario pelarlas)
- 1 cucharadita de perejil seco
- 1 cucharadita de albahaca seca
- 4 tazas de caldo de pollo
- 6 cucharadas de harina
- 3 tazas de leche (1%, 2% o entera)
- 1/2 taza de crema espesa
- 1 cucharadita de sal
- 1/2 cucharadita de pimienta
- 2 tazas de queso cheddar extra fuerte recién rallado (ver nota 2)
- 1/4 taza de crema agria
- Pan sustancioso con mantequilla (para servir, opcional)
Método · 55 min
- Calienta una olla grande a fuego medio-alto. Añade la salchicha y dórala durante 1 minuto; luego, desmenúzala con una cuchara de madera. Cocina hasta que la salchicha esté bien dorada. Transfiérela a un plato cubierto con papel absorbente, dejando aproximadamente 1 cucharada de grasa en la olla. Si no hay suficiente grasa, añade 1 cucharada de aceite de oliva.
- En la misma olla, derrita 1 cucharada de mantequilla. Agregue las zanahorias, el apio y la cebolla picados. Sofría durante 5 a 7 minutos (o de 7 a 10 minutos si las verduras son más grandes). Agregue el ajo y cocine durante 30 segundos más.
- Agrega las papas picadas, la albahaca seca, el perejil seco, la sal y la pimienta. Vierte el caldo de pollo, lleva la mezcla a ebullición y luego reduce el fuego a medio-bajo. Tapa la olla y cocina durante 15-20 minutos o hasta que las papas estén tiernas.
- Mientras se cuecen las patatas, derrita 4 cucharadas de mantequilla en una cacerola mediana aparte a fuego medio. Incorpore la harina y cocine, batiendo constantemente, durante 1 minuto. Vierta la leche poco a poco, batiendo constantemente hasta obtener una mezcla homogénea. Cocine, sin dejar de batir, hasta que la mezcla espese y hierva suavemente. Añada la nata y retire del fuego.
- Cuando las verduras estén tiernas, incorpore la mezcla de leche y crema. Apague el fuego y añada el queso rallado, poco a poco, revolviendo suavemente hasta que se derrita. Agregue la crema agria y luego vuelva a incorporar la salchicha a la sopa. Sazone con sal y pimienta al gusto.
- Sirva la sopa caliente, acompañada de pan con mantequilla si lo desea.
This Sausage Potato Soup is deliciously creamy, packed with Italian sausage, tender potatoes, and fresh veggies!
The Best Sausage Potato Soup
If you love cheeseburger soup, you’re going to be obsessed with this Sausage Potato Soup! Instead of ground beef and Velveeta®, I use sharp Cheddar and flavorful Italian sausage.
It’s perfect for cold weather and a family favorite!
To speed up prep, you can grab pre-chopped mirepoix (onions, celery, and carrots) from the store, use pre-minced garlic, and leave the potato skins on. These simple shortcuts will save you time!
Here’s what you’ll need to make Sausage Potato Soup:
- Italian Sausage: Hot or mild, based on your spice preference.
- Butter: Unsalted lets you control the salt.
- Mirepoix: This is a blend of onion, celery, and carrot. You can make your own or buy it already chopped from the store!
- Garlic: Pre-minced works just as well.
- Baby Gold Potatoes: Keep the skins on! Less work for you!
- Dried Basil & Parsley: Use fresh herbs for more flavor, if you’d prefer.
- Chicken Stock: Stock gives more flavor, but broth works too.
- Flour: Helps thicken the soup; whisk well to avoid lumps.
- Milk: Use whole milk for a creamier soup.
- Heavy Cream: Adds richness; don’t skip it!
- Cheddar Cheese: Extra-sharp gives the best cheesy flavor.
- Sour Cream: Fat-free works, but full-fat makes the soup richer.
Quick Tip
Spice Levels: For a mild soup, use mild sausage. If you like the heat, use spicy sausage and throw in some red pepper flakes.
How To Make Sausage Potato Soup
- Cook the Sausage: Brown the sausage, then set it aside.
- Cook the Veggies: In the same pot, cook the mirepoix in butter until soft, then add garlic.
- Add Potatoes and Seasoning: Stir in the potatoes, herbs, salt, and pepper. Add the stock, bring to a boil, then simmer until the potatoes are tender.
- Make the Cream Sauce: In a separate pan, melt butter, whisk in flour, and slowly add milk. Cook until thickened, then stir in the cream.
- Combine Everything: Pour the cream sauce into the soup, then add the cheese and sour cream. Stir until melted and smooth.
- Finish and Serve: Add the sausage back to the soup, adjust seasoning, and serve warm.
Sausage Potato Soup Tips
- Cheddar Cheese: Extra-sharp cheddar gives the best flavor. Pre-shredded cheese may not melt as smoothly, so it’s better to shred your own.
- Sausage: Let the sausage sear before crumbling. Avoid over-stirring or crumbling too much, you want a nice deep browning to build rich flavor.
- Potatoes: Cut the potatoes into even pieces so they cook at the same rate, ensuring a consistent texture throughout the soup.
What To Serve With Sausage Potato Soup
- No-Knead Bread: Great for soaking up the soup! Dinner rolls or crackers are also great for dunking.
- Salad: A fresh garden salad to lighten things up.
- Roasted Veggies: Simple roasted carrots or broccoli work well.
- Grilled Cheese: The perfect sandwich to dip in soup!
Leftover Soup?
- Let the soup cool to room temperature, then store in an airtight container in the fridge for 3-4 days.
- Reheat on low, stirring often. If needed, add a splash of chicken stock to thin. Avoid boiling.
- For freezing, place in a freezer-safe bag laid flat. Thaw overnight in the fridge.