First Step: Prepare your ingredients by dicing the onion, carrots, and celery, mincing the garlic, and cubing the potatoes into even 1-inch pieces. This mise en place makes cooking smoother and helps everything cook at the same rate. For dietary needs, use gluten-free flour here if you’re avoiding gluten, and opt for low-sodium chicken broth to keep sodium in check.

Second Step: Cook the sausage in a large pot over medium heat for 10-12 minutes, crumbling it as it browns. Remove the casings if needed and reserve 1 tablespoon of drippings for flavor. If you’re making a leaner version, swap in turkey sausage to reduce fat while keeping that hearty sausage and potato soup vibe.

Third Step: In the same pot, add the reserved drippings and 2 tablespoons of butter, then sauté the diced onions, celery, and carrots for about 5 minutes until they soften. This builds a flavorful base, so stir occasionally to avoid sticking. For vegetable lovers, toss in extra veggies like kale at this stage for added nutrition.

Fourth Step: Stir in the minced garlic and cook for 1 minute until fragrant, then add 3 tablespoons of flour and cook for another 2 minutes to make a roux. This thickens the soup nicely, but if you’re going gluten-free, use a cornstarch slurry instead. Slowly pour in 5 cups of chicken broth, scraping the pot bottom to mix in all the goodness.

Fifth Step: Mix in 1 cup of heavy cream along with 1 teaspoon each of hot sauce, soy sauce, dried basil, and the other spices like oregano and mustard powder. Bring the mixture to a boil, then reduce to a simmer. At this point, add the cubed potatoes and let them simmer uncovered for 20-25 minutes until fork-tender. If adapting for low-calorie options, swap cream for Greek yogurt to cut calories.

Sixth Step: Once the potatoes are ready, return the cooked sausage to the pot and stir everything together. Reduce the heat to low and, if using, stir in 2 cups of shredded cheddar cheese until melted and creamy. This step takes about 45 minutes total for the stove top method, making it quick for busy schedules.

Seventh Step: For the Crock Pot method, first cook and crumble the sausage in a skillet, adding veggies halfway through, then drain the grease. Transfer to the slow cooker with broth, spices, and potatoes, cooking on low for 6 hours or high for 4 hours. Stir in cream and cheese at the end before serving. This variation suits travelers or seniors who prefer hands-off cooking.

Eighth Step: Taste and adjust seasonings as needed, then serve warm in bowls. The whole process, including prep time of 15 minutes, results in a delicious sausage and potato soup that feeds about 11 cups. Remember, simmering gently helps maintain texture, especially for those watching their diet.