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Recipe by:

Sara Crocker

Comforting Creamy Sausage and Potato Soup

This Creamy Sausage and Potato Soup combines savory sausage with tender potatoes in a rich, creamy broth, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 lb. Italian sausage (preferably spicy)
  • 4 medium Yukon Gold potatoes, diced (approximately 1-inch pieces)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth (homemade or store-bought)
  • 1 cup heavy cream
  • 1 Tbsp. olive oil
  • 2 tsp. dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Equipment

  • Large pot

Method
 

  1. In a large pot, heat a tablespoon of olive oil over medium heat. Crumble the Italian sausage into the pot, letting it brown beautifully for about 5-7 minutes.
  2. Toss in the chopped onion with the sausage and sauté for another 3-4 minutes until the onions are translucent. Add the minced garlic and stir for about 30 seconds until aromatic.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes and dried thyme. Bring to a gentle boil, then reduce the heat to a simmer. Let it simmer for about 15-20 minutes, until the potatoes are tender.
  4. Stir in the heavy cream, allowing everything to meld beautifully. Season with salt and pepper as necessary. Simmer for an additional 5 minutes.
  5. Ladle the soup into bowls and sprinkle fresh parsley on top for a pop of color.

Notes

This soup can be refrigerated for up to 4 days or frozen for 3 months.