Sausage Potato Soup: A Hearty and Comforting Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- Add Garlic: Stir in minced garlic and cook for 1 minute more until fragrant, taking care not to burn the garlic.
- Add Broth and Deglaze: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
- 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.
- 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.
- Finish with Cream and Cheese: Gently stir in the heavy cream and grated Parmesan cheese until fully incorporated.
- 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
