Sausage Potato Soup: A Hearty and Comforting Recipe

Introduction

This Sausage Potato Soup is the perfect hearty and comforting meal for chilly days. Packed with tender potatoes, savory Italian sausage, and a creamy broth, it’s a satisfying dish that’s easy to make and sure to please the whole family.

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 (8-10 minutes). Drain off excess grease.
3. Step 3: Add minced garlic; cook for 1 minute more.
4. Step 4: Pour in chicken broth, scraping up browned bits from the bottom of the pot.
5. Step 5: Add potatoes, thyme, rosemary, pepper, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until potatoes are tender.
6. Step 6: Remove bay leaf. Partially blend the soup with an immersion blender (or blend in batches in a regular blender) until slightly chunky. You can blend completely smooth if preferred.
7. Step 7: Stir in heavy cream and Parmesan cheese gently.
8. Step 8: Season with salt to taste.
9. Step 9: Ladle 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.
• You can substitute heavy cream with half-and-half for a lighter version.
• If you don’t have an immersion blender, use a regular blender and blend the soup in batches carefully.
• Add a handful of kale or spinach at the end for extra greens and nutrition.

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. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sausage?

Yes, you can substitute Italian sausage with breakfast sausage, chorizo, or ground turkey sausage depending on your taste preference.

Is it necessary to blend the soup?

Blending gives the soup a creamy texture while keeping some chunkiness, but if you prefer a chunky chowder-style soup, you can skip blending or partially blend to your liking.

Sausage Potato Soup: A Hearty and Comforting Recipe

Print Recipe

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4.7 from 87 reviews

Sausage Potato Soup is a hearty and comforting recipe featuring Italian sausage, tender Yukon Gold potatoes, and a flavorful blend of vegetables and herbs. Finished with creamy Parmesan, this soup is perfect for warming up on chilly days.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 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)

Protein

• 1 pound Italian sausage, casings removed

Liquids and Dairy

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

Herbs and Spices

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

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
2. Cook Sausage: Crumble Italian sausage into the pot. Cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain off any excess grease to keep the soup from being too oily.
3. Add Garlic: Stir in minced garlic and cook for 1 minute more until fragrant, taking care not to burn the garlic.
4. Add Broth and Deglaze: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
5. Add Potatoes and Seasonings: Add the peeled and 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 simmer for 20-25 minutes, or until the potatoes are tender.
6. Blend Soup: Remove the bay leaf. Using an immersion blender, partially blend the soup until it reaches a slightly chunky texture. Alternatively, transfer portions to a blender and blend until desired consistency. Blending can be done to make the soup either slightly chunky or completely smooth based on preference.
7. Finish with Cream and Cheese: Gently stir in the heavy cream and grated Parmesan cheese until fully incorporated.
8. Season and Serve: Taste and season the soup with salt as needed. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

Notes

• For a spicier soup, use spicy Italian sausage or add red pepper flakes.
• You can substitute the Yukon Gold potatoes with Russet or red potatoes if preferred.
• If you want a lower-fat version, use half-and-half instead of heavy cream and reduce the cheese amount.
• Using an immersion blender makes it easier to control the soup’s texture without removing the soup from the pot.
• Leftover soup stores well in the refrigerator for up to 3 days and also freezes nicely.

Keywords: Sausage Potato Soup, Comfort Food, Hearty Soup, Italian Sausage Soup, Creamy Potato Soup