Spicy Potato-Sausage Soup

Spicy Potato-Sausage Soup


1 pound bulk mild or sweet Italian sausage
2 tablespoons butter, cubed
1 small onion, chopped
3 garlic cloves minced
5 cups chicken broth
4 cups whole milk
3 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
5 cups fresh broccoli florets
6 ounces Keystone Farms Cheese Ghost Pepper Jack, shredded (1 1/2 cups)
6 ounces Keystone Farms Cheese Mozzarellashredded (1 1/2 cups)
Salt and pepper to taste
Optional toppings: cooked and crumbled bacon, chopped green onions, sliced jalapenos, crispy shallots and sour cream


Cook sausage in a large skillet over medium heat until meat is no longer pink; drain. Set aside.
Melt butter in a Dutch oven over medium heat. Add onion; cook and stir for 4-6 minutes or until crisp-tender. Reduce heat to medium-low. Add garlic; cook and stir for 1 minute.
Gradually stir in chicken broth and milk. Add potatoes. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, uncovered, for 15-20 minutes or until potatoes are tender, stirring occasionally. Cool slightly.
Remove half of the potatoes; set aside. Process remaining soup, in batches, in a blender or with an immersion blender until smooth. Return to the pan. Warm soup over medium-low heat. Stir in broccoli. Cook for 8-10 minutes or until broccoli is tender, stirring frequently.
Reduce heat to low. Stir in reserved sausage and potatoes; heat through. Remove from the heat. Gradually stir in cheese until melted. Season with salt and pepper to taste.
Garnish with additional shredded cheese and toppings as desired.

Recipe Tip

Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.

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