CREAMY SAUSAGE POTATO SOUP WITH TOASTED HALLOUMI

5 from 44 votes

CREAMY SAUSAGE POTATO SOUP WITH TOASTED HALLOUMI

Creamy Sausage Potato Soup with Toasted Halloumi has a creamy and flavorful broth that's easy and comforting on those cooler nights when you want a cozy, healthy dinner.

Course any meal, dinner, entree, lunch, Soup

Cuisine American

Keyword breakfast sausage, chicken broth, Italian sausage, potatoes, sausage, soup, Yukon gold potatoes

Prep Time 15

Cook Time 50

Servings servings

Calories 375kcal

Author Paula

Ingredients

1 pound ground Italian sausage mild or hot
2-3 tablespoons butter if you don't have enough sausage drippings
½ cup white onion diced, yellow or white
1 cup carrots diced
⅓ cup red bell pepper diced
3 cloves garlic clove minced
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 to 1 ½ teaspoon salt
1 teaspoon dried basil
1 teaspoon black pepper
½ teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon ground mustard
⅛ teaspoon ground cayenne pepper
5 cups chicken broth
1 cup heavy whipping cream
1 and ½ pounds Yukon gold potatoes cute into chunks
4 ounces halloumi cheese

Instructions

Cook the sausage. If your sausage has casings, remove them from the sausage. Preheat a large soup pot over medium heat. Cook and crumble the sausage. It’ll take 10-12 minutes. Remove the sausage from the pan and reserve the drippings. Ideally, you'll have 2 to 3 tablespoons of drippings from the sausage. If not, you may need to add butter or oil.
To the drippings in the po,t add the diced onions, bell pepper, and carrots to the pan. Cook for 4 minutes. Add the garlic and cook for 1 minute.
Add the flour to the pan, stir it, and cook for 2 minutes. Pour in the chicken broth and stir. Remove any bits from the bottom of the pot. This is great flavor. It should come up easily after you add the broth. Next, stir in the Worcestershire sauce and seasonings.
Clean the potatoes and pat them dry. Cut into 1-inch cubes and add them to the soup. Bring it to a boil, then reduce it to simmer. Simmer uncovered for about 40 minutes, or until potatoes are fork tender. Stir the sausage and heavy cream in and stir to combine. Simmer for 10 minutes while you cook the cheese.
Toast the halloumi cheese 10 to 15 minutes prior to serving the soup. Heat ½ tablespoon of avocado oil in a large skillet over medium heat. Cut the halloumi cheese into small cubes. When the oil shimmers, add the halloumi and cook until golden. It only takes 4 to 5 minutes. Toss as the cheese cooks to toast all sides. When toasted, remove from the heat and place the cheese on a platter to add to the soup later.
Ladle soup into bowls and add green onion slivers and toasted halloumi to the top. Serve.

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