Sausage Potato Soup: A Hearty and Comforting Recipe

Introduction

This sausage potato soup is a hearty, comforting dish perfect for chilly days. Creamy, flavorful, and packed with tender potatoes and savory sausage, it’s a warming meal the whole family will enjoy.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 pound Italian sausage, casings removed
• 4 cloves garlic, minced
• 8 cups chicken broth
• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
2. Step 2: Crumble in Italian sausage; cook, breaking it up, until browned and cooked through, about 8-10 minutes. Drain off excess grease.
3. Step 3: Add minced garlic and cook for 1 minute more, stirring frequently.
4. Step 4: Pour in chicken broth, scraping up browned bits from the bottom of the pot for extra flavor.
5. Step 5: Add potatoes, thyme, rosemary, black pepper, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are tender.
6. Step 6: Remove the bay leaf. Using an immersion blender, partially blend the soup until slightly chunky. Alternatively, blend completely smooth in batches using a regular blender.
7. Step 7: Stir in heavy cream and grated Parmesan cheese gently until combined.
8. Step 8: Season with salt to taste, adjusting as needed.
9. Step 9: Ladle the soup into bowls and garnish with fresh parsley before serving.

Tips & Variations

• For a spicier kick, use spicy Italian sausage or add a pinch of red pepper flakes.
• Swap Yukon Gold potatoes for Russet or red potatoes for a different texture.
• Use half-and-half instead of heavy cream for a lighter soup.
• Leftover soup can be thickened by adding a splash of broth when reheating if it becomes too thick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken when chilled; add a bit of broth or water to loosen it during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the Italian sausage with plant-based sausage or omit it altogether and add extra vegetables or beans for protein.

How can I make the soup thicker or thinner?

To thicken the soup, blend more of the potatoes or add a small amount of flour or cornstarch slurry. To thin it, stir in additional chicken broth or water until you reach your desired consistency.

Sausage Potato Soup: A Hearty and Comforting Recipe

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★★★★★

5 from 145 reviews

• Author: Cleo
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This Sausage Potato Soup is a hearty and comforting dish perfect for chilly days. Made with savory Italian sausage, tender Yukon Gold potatoes, and a flavorful blend of herbs, this creamy soup delivers warmth and satisfaction in every bowl. Enriched with heavy cream and Parmesan cheese, it’s an indulgent yet simple recipe that brings homestyle comfort to your table.

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Ingredients

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Vegetables

• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 pounds Yukon Gold potatoes, peeled and cubed
• Fresh parsley, chopped (for garnish)

Meat

• 1 pound Italian sausage, casings removed

Liquids & Dairy

• 1 tablespoon olive oil
• 8 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Spices & Herbs

• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1 bay leaf
• Salt to taste

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Instructions

1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, diced carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes, stirring occasionally to prevent sticking.
2. Cook Sausage: Crumble the Italian sausage into the pot with the softened vegetables. Cook while breaking it up with a spoon until browned and cooked through, about 8-10 minutes. Once done, drain off any excess grease to keep the soup from becoming oily.
3. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to become fragrant without burning.
4. Add Broth: Pour in the chicken broth, taking time to scrape up any browned bits stuck to the bottom of the pot—these add depth of flavor to the soup.
5. Add Potatoes and Herbs: Add the cubed Yukon Gold potatoes, dried thyme, dried rosemary, black pepper, and bay leaf. Bring the mixture to a boil, then reduce heat to low. Cover and let the soup simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
6. Blend Soup: Remove the bay leaf. Using an immersion blender, partially blend the soup until it reaches a slightly chunky texture. Alternatively, transfer the soup in batches to a regular blender and blend to your preferred consistency. This step creates a creamy base while still retaining some potato texture.
7. Add Cream and Cheese: Gently stir in the heavy cream and grated Parmesan cheese. These ingredients enrich the soup, balancing the savory sausage and earthy potatoes with creamy indulgence.
8. Season and Serve: Taste and season the soup with salt as needed. Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness.

Notes

• For a lower-fat version, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
• You can make this soup ahead of time; it often tastes even better the next day as flavors meld.
• Use an immersion blender carefully to avoid hot splashes, or blend in small batches if using a regular blender.
• Add cooked bacon or chopped kale for extra flavor and texture variation.
• Store leftovers in an airtight container refrigerated for up to 4 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: sausage potato soup, hearty soup, comfort food, creamy soup, Italian sausage recipe, potato soup, easy soup recipe