- 16 ounces Italian sausage – use mild or hot sausage depending on your spice preference.
- 1/4 cup butter 1/2 stick – adds richness and depth to the soup base.
- 1/2 medium onion chopped small – gives the soup a savory flavor base.
- 2 sticks celery chopped small – adds a bit of crunch and freshness.
- 2 cloves garlic minced – fresh garlic enhances the flavor beautifully.
- 6 tablespoons flour – helps thicken the soup to a creamy consistency.
- 4 cups low sodium chicken broth – low sodium gives you better control over salt levels.
- 2 cups half-and-half – creates a creamy smooth texture without being too heavy.
- 1 teaspoon Worcestershire sauce – adds a subtle umami boost.
- 1/2 teaspoon crushed red pepper flakes optional – for a little spicy kick.
- 1 pound Russet potatoes peeled and diced small – the starch from these potatoes thickens the soup naturally.
- Salt & pepper to taste – adjust at the end to enhance all the flavors.
- Start by heating your soup pot over medium-high heat. Add the Italian sausage and cook it for about 10 minutes until it's fully browned. Break it up into small crumbles as it cooks. Once browned transfer it to a paper towel-lined plate. Leave about a tablespoon of fat in the pot, and drain the rest if there’s too much.
- Add the butter to the pot with the reserved fat. Once melted toss in the chopped onion and celery. Cook for 4 to 5 minutes until they soften and become fragrant. Stir well and scrape up the brown bits from the bottom of the pot to add more flavor.
- Next stir in the minced garlic and sprinkle the flour over the mixture. Cook for about 2 minutes, stirring constantly. This helps remove the raw flour taste and builds a nice thick base for your soup. Make sure the flour coats the vegetables evenly.
- Slowly whisk in the chicken broth. Do this in stages to prevent lumps and ensure the flour dissolves properly. Once smooth pour in the half-and-half. Stir in Worcestershire sauce and red pepper flakes if using. This blend adds creamy richness and subtle spice.
- Now it’s time to bring everything together. Add the diced potatoes and the cooked sausage back into the pot. Increase the heat and bring the soup to a boil. Once boiling reduce the heat to medium-low and cover the pot with the lid slightly ajar. Let it simmer for about 15 minutes or until the potatoes are fork-tender.
- Give the soup a few gentle stirs as it simmers to make sure nothing sticks. Once the potatoes are soft and the soup is creamy taste and add salt and pepper as needed. Adjust seasoning to your preference and serve hot with your favorite crusty bread or side.
