Description
Hearty and comforting sausage potato soup, packed with flavor from Italian sausage, herbs, and a touch of cream. Perfect for a chilly evening!
Ingredients
Scale
- 1 pound Italian sausage (sweet or hot, casings removed)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 4 cups water
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 1 1/2 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup heavy cream
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, green onions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add Italian sausage, breaking it up with a spoon, and cook until browned and cooked through (7-10 minutes). Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add chopped onion to the pot and cook until softened (5-7 minutes), stirring occasionally. Add minced garlic and cook for another minute, until fragrant, stirring constantly.
- Pour in chicken broth and water, scraping up any browned bits from the bottom of the pot. Add dried thyme, dried rosemary, and red pepper flakes (if using). Stir well and bring to a boil, then reduce heat to a simmer.
- Add cubed potatoes to the simmering broth. Cover and simmer for 15-20 minutes, or until potatoes are tender.
- Return cooked sausage to the pot. Reduce heat to low and gently stir in heavy cream. Season with salt and pepper to taste. Stir in chopped fresh parsley.
- Ladle soup into bowls and garnish with desired toppings (shredded cheddar cheese, sour cream, green onions). Serve immediately.
Notes
- Spice it up: Use hot Italian sausage and add more red pepper flakes or cayenne pepper.
- Add vegetables: Add carrots, celery, or kale.
- Use different potatoes: Russet or red potatoes can be used.
- Make it lighter: Use milk instead of heavy cream or turkey sausage instead of Italian sausage.
- Thicken the soup: Mash some of the potatoes with a potato masher or an immersion blender.
- Add a smoky flavor: Add a teaspoon of smoked paprika or use smoked sausage.
- Slow Cooker: Brown sausage and onions, then add all ingredients (except cream and parsley) to slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream and parsley before serving.
- Freezing: Cool completely, transfer to freezer-safe containers, and freeze for up to 2-3 months. Thaw in the refrigerator or microwave.
- Vegetarian: Omit sausage, use vegetable broth, and add white beans or chickpeas.
- Fresh Herbs: Use 1 tablespoon each of chopped fresh thyme and rosemary during the last few minutes of cooking.
- Potato Preparation: Yukon Gold potatoes are recommended for their creamy texture. Russet potatoes will create a thicker soup. Red potatoes will hold their shape well. Cube potatoes into 1/2-inch to 3/4-inch pieces. Place cubed potatoes in cold water to prevent discoloration.
- Sausage Selection: Sweet Italian sausage is a classic choice. Hot Italian sausage adds a kick. Andouille sausage adds a smoky and slightly spicy flavor. Kielbasa is a mild, smoky option. Turkey sausage is a leaner option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes