Ingredients
Equipment
Notes
1. Gather Your Ingredients
Before starting, make sure you have everything you need.
2. Prep Your Vegetables
Wash and peel the carrots and potatoes. Dice them into small, bite-sized chunks. Chop the celery into slices and finely dice the onion. Mince your garlic. Prepping ahead will make assembling the soup much quicker.
3. Cook the Breakfast Sausage
Heat a large cast iron skillet over medium heat. Add the ground breakfast sausage and cook until browned and fully cooked through. Break it into small pieces as it cooks. Remove the sausage from the skillet and set it aside.
4. Sauté Aromatics
Using the same skillet, melt 2 tablespoons of butter. Add the diced onion, celery, and minced garlic. Stir frequently, cooking until the vegetables are softened and fragrant. This step builds a strong flavor base for your soup.
5. Boil the Potatoes and Carrots
In a large pot, combine the diced potatoes, carrots, and chicken broth. Bring the mixture to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes and carrots are fork-tender, about 10-15 minutes.
6. Make the Creamy Roux
In a small sauce pan on medium heat let's start the roux. Whisk together 1 cup of milk, 1 tablespoon of arrowroot powder, and 2 teaspoons of Italian seasoning. Ensure to continuously stire and that there are no lumps. Remove from heat once the consistency is thickened. Add roux mixture directly to soup. This will thicken the soup and add a creamy texture.
7. Combine Everything
Add rest of ingredients in the pot once the potatoes and carrots are tender: add the cooked sausage, sautéed vegetables, and the milk mixture to the pot. Stir well to combine all the ingredients.
8. Simmer and Thicken
Lower the heat to medium and let the soup simmer for about 5-10 minutes. Stir occasionally to prevent sticking. The soup will thicken as the roux blends with the warm broth.
9. Adjust Seasoning
Taste the soup and adjust the seasoning as needed. Add a pinch of salt or a dash of pepper if desired. Italian seasoning should already bring plenty of flavor, but a small tweak can make it perfect.
10. Serve and Enjoy
Ladle the creamy ground breakfast sausage potato soup into bowls and serve warm. Pair with crusty bread or crackers for an extra comforting touch. This soup is best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days.
3. Cook the Breakfast Sausage
Heat a large cast iron skillet over medium heat. Add the ground breakfast sausage and cook until browned and fully cooked through. Break it into small pieces as it cooks. Remove the sausage from the skillet and set it aside.
4. Sauté Aromatics
Using the same skillet, melt 2 tablespoons of butter. Add the diced onion, celery, and minced garlic. Stir frequently, cooking until the vegetables are softened and fragrant. This step builds a strong flavor base for your soup.
5. Boil the Potatoes and Carrots
In a large pot, combine the diced potatoes, carrots, and chicken broth. Bring the mixture to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes and carrots are fork-tender, about 10-15 minutes.
6. Make the Creamy Roux
In a small sauce pan on medium heat let's start the roux. Whisk together 1 cup of milk, 1 tablespoon of arrowroot powder, and 2 teaspoons of Italian seasoning. Ensure to continuously stire and that there are no lumps. Remove from heat once the consistency is thickened. Add roux mixture directly to soup. This will thicken the soup and add a creamy texture.
7. Combine Everything
Add rest of ingredients in the pot once the potatoes and carrots are tender: add the cooked sausage, sautéed vegetables, and the milk mixture to the pot. Stir well to combine all the ingredients.
8. Simmer and Thicken
Lower the heat to medium and let the soup simmer for about 5-10 minutes. Stir occasionally to prevent sticking. The soup will thicken as the roux blends with the warm broth.
9. Adjust Seasoning
Taste the soup and adjust the seasoning as needed. Add a pinch of salt or a dash of pepper if desired. Italian seasoning should already bring plenty of flavor, but a small tweak can make it perfect.
10. Serve and Enjoy
Ladle the creamy ground breakfast sausage potato soup into bowls and serve warm. Pair with crusty bread or crackers for an extra comforting touch. This soup is best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days.