Creamy Turkey-Italian Sausage Potato Soup (Roux-Thickened)

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A controlled, roux-thickened soup with balanced savoriness and heat. Turkey Italian sausage is browned for fond; aromatics are sweated in butter, then flour is cooked to eliminate raw taste before gradual stock incorporation. Half-and-half provides richness without heaviness; small-diced Russets cook quickly and release starch to reinforce viscosity. Worcestershire adds umami; chili flakes are optional heat. Simmer gently to avoid splitting and over-reduction. Holds 2–3 days refrigerated; reheat below a boil and adjust consistency with hot stock as needed.

Creamy turkey Italian sausage and potato soup in a roux-thickened broth with onions and celery; garnished with parsley and black pepper.

Time Breakdown

  • Prep: 10–15 min
  • Cook: 30 min
  • Total: 40–45 min
  • Servings: 6

Ingredients List

  • 450 g turkey/chicken Italian sausage
  • 56 g butter (1/4 cup)
  • 1/2 medium onion, small dice; 2 celery sticks, small dice
  • 2 garlic cloves, minced
  • 6 tbsp (45 g) AP flour
  • 960 ml low-sodium chicken stock
  • 480 ml half-and-half
  • 1 tsp Worcestershire
  • 1/2 tsp chili flakes (optional)
  • 450 g Russet potatoes, peeled, small dice
  • Salt & black pepper

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Dutch oven/soup pot
  • Whisk & ladle
  • Knife & board
  • Measuring tools

Step-by-Step Instructions

  1. Brown sausage ~10 min; remove. Leave ~1 tbsp fat.
  2. Add butter; sweat onion + celery 4–5 min.
  3. Add garlic 30 sec; stir in flour 2 min.
  4. Whisk in stock gradually until smooth.
  5. Add half-and-half, Worcestershire, chili flakes, potatoes; return sausage.
  6. Bring to a simmer (not a rolling boil); partially cover ~15 min until potatoes are tender and soup thickens.
  7. Season; rest 5 min and serve.

Pro Tips

  • Viscosity control: Thin with hot stock; reduce uncovered for thicker.
  • Salt balance: Taste after Worcestershire adds salinity.
  • Finishers: EVOO drizzle or Parm at service.
  • Greens: Fold in spinach in last minute for color.

Nutrition

Serving SizeCaloriesProteinCarbsFatFiberSugar
~1.5 cups42522 g33 g23 g2 g5 g