There is nothing more cozy on a cold night than a creamy bowl of potato soup. It’s comforting, rich and warms the soul. But if you are anything like me, unless I eat way too much of it, I end up with those little snack cravings by the end of the night! Which is where the idea for this sausage corn and potato soup came to fruition.
Sausage and potatoes have long been a complimentary combination. Potato soup is classic, sausage in soup is certainly nothing new so why not combine the two and make something awesome.
I decided to add the corn because let’s be honest, how many of us have that can of corn in the pantry or bag of frozen corn in the freezer “for when we need it” and then needing it never rolls around?
My hand is raised high in the air if you couldn’t tell! Plus, with this combination, it’s kind of like the winter version of a crawfish boil minus the crawfish, right?
You all know I never share a recipe unless it is tested several times and something I know you all will enjoy. But this soup is special. And I know I say that a lot but really it is. I have made this soup twice in 24 hours and it’s all almost gone. I made a batch yesterday to photograph and by the time it had cooled and thickened, Andrew had so much of it that I needed to make a second batch this morning!
And then we proceeded to have it for lunch. And dinner. And lunch again. And maybe a snack of a few cold bites here and there when I am in the fridge getting something else.
It’s good hot, cold, room temperature and despite having both potatoes and a creamy base – it reheats like a dream. What else can you ask for?
Sausage Corn Potato Soup
- 1/2 pound italian sausage
- 3 tablespoons butter
- 2 large shallots, minced
- 1 cup corn kernels
- 4 cloves garlic
- 1/4 cup all purpose flour
- 1/2-3/4 pound yukon gold potatoes, finely diced
- 2 cups chicken stock
- 2 cups milk (I prefer 2% but any will work)
- 1/4 cup freshly grated parmesan cheese
- salt and pepper to taste
In a large stockpot or dutch oven, brown sausage until cooked through and crumbled. Remove sausage to a paper towel lined plate.
To the sausage drippings, melt butter over medium heat and add shallots. Saute shallots 3-4 minutes until fragrant and they start to soften. Add corn and garlic and saute another 1-2 minutes. Add flour and stir or whisk continuously to cook the flour, about 1 minute.
Slowly whisk in the broth, scraping up any brown bits on the bottom or sides of the pot. Then stir in milk and potatoes. Cover and simmer on low heat for 15-20 minutes or until potatoes are fork tender. The timing of this will depend on the size of your potatoes.
Remove lid, stir in sausage and Parmesan cheese and season with salt and black pepper to taste. Allow soup to sit, uncovered off the heat for at least 10 minutes before serving. Soup will continue to thicken as it cools.
We prefer to use hot italian sausage in this dish but you can use sweet sausage if you prefer.
Depending on the salt content of both your stock and cheese, you may not need to add much (if any) salt. We recommend tasting first, then adding a little salt and tasting again - continuing until desired level is reached.