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.

Ingredients

Scale

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

Instructions

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.
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.
Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to become fragrant without burning.
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.
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.
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.
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.
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