Sausage Potato Soup: A Hearty and Comforting Recipe

Introduction

Sausage Potato Soup is a warm, hearty dish perfect for cozy evenings. Packed with flavorful Italian sausage, tender potatoes, and a creamy broth, this soup offers both comfort and satisfaction in every spoonful.

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 chopped onion, carrots, and celery; cook until softened, about 5-7 minutes.
2. Step 2: Crumble in the Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain off any excess grease.
3. Step 3: Add the minced garlic to the pot and cook for 1 more minute until fragrant.
4. Step 4: Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pot for extra flavor.
5. Step 5: Add the cubed potatoes, dried thyme, dried rosemary, black pepper, and bay leaf. Bring the mixture 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 in batches in a regular blender. You can blend until completely smooth if preferred.
7. Step 7: Gently stir in the heavy cream and grated Parmesan cheese until well combined.
8. Step 8: Season the soup with salt to taste.
9. Step 9: Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

Tips & Variations

• For a spicier kick, use spicy Italian sausage or add red pepper flakes.
• You can substitute heavy cream with half-and-half for a lighter soup.
• Try adding cooked kale or spinach at the end for extra greens.
• If you prefer a thicker soup, blend it more thoroughly or add a slurry of flour and water before simmering.

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 to prevent scorching. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator 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 other types like breakfast sausage, chorizo, or turkey sausage depending on your taste preference.

Is it necessary to partially blend the soup?

No, blending is optional. Partially blending creates a creamy consistency while keeping some texture, but you can leave it chunky or blend completely smooth based on how you like your soup.

Sausage Potato Soup: A Hearty and Comforting Recipe

Print Recipe

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4.6 from 246 reviews

Sausage Potato Soup is a hearty and comforting recipe featuring Italian sausage, tender Yukon Gold potatoes, and a flavorful blend of vegetables simmered in chicken broth. Finished with creamy Parmesan, this rustic soup is perfect for cozy meals any time of the year.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced

Main Ingredients

• 1 pound Italian sausage, casings removed
• 8 cups chicken broth
• 2 pounds Yukon Gold potatoes, peeled and cubed

Seasonings

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

Finishing Touches

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, diced carrots, and celery. Cook until softened and aromatic, about 5 to 7 minutes.
2. Cook Sausage: Crumble in the Italian sausage and cook, breaking it up with a spoon, until browned and fully cooked through, approximately 8 to 10 minutes. Drain off any excess grease from the pot.
3. Add Garlic: Stir in minced garlic and cook for an additional 1 minute to release its fragrance.
4. Add Broth: Pour in the chicken broth, using a wooden spoon to scrape up any browned bits sticking to the bottom of the pot for added flavor.
5. Add Potatoes and Herbs: Add cubed Yukon Gold potatoes, dried thyme, dried rosemary, black pepper, and the bay leaf. Bring the mixture to a boil, then reduce heat, cover the pot, and let it simmer gently for 20 to 25 minutes until the potatoes are tender.
6. Blend Soup: Remove the bay leaf. Using an immersion blender, partially blend the soup until slightly chunky, or blend in batches in a regular blender for a smoother texture, depending on your preference.
7. Add Cream and Cheese: Gently stir in the heavy cream and grated Parmesan cheese until fully incorporated and heated through.
8. Season to Taste: Adjust the seasoning by adding salt as needed.
9. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness.

Notes

• For a thicker soup, blend more thoroughly or reduce the broth slightly before blending.
• You can substitute spinach or kale for parsley as an alternative garnish.
• Italian sausage can be spicy or mild depending on your preference—choose accordingly.
• Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• Using an immersion blender makes blending easier and less messy, but a standard blender works well too.

Keywords: Sausage Potato Soup, Hearty Soup, Comfort Food, Italian Sausage, Yukon Gold Potatoes, Creamy Soup, Easy Dinner Recipe