Description

This comforting Sausage Potato Soup is a hearty, flavorful dish packed with tender potatoes, savory sausage, and a creamy broth, making it the perfect comfort food for chilly evenings. With simple prep and robust taste, it’s an easy one-pot meal the whole family will crave.

Ingredients

Units Scale

Sausage

1 lb (450g) Italian sausage (mild or spicy, casings removed)

Vegetables

1 medium yellow onion, diced
2 cloves garlic, minced
3–4 medium Yukon gold potatoes, diced (about 1 1/2 lbs / 700g)
2 stalks celery, diced
2 medium carrots, peeled and diced

Broth & Seasonings

4 cups (1 liter) chicken broth
1 cup (240ml) water
1 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
Salt, to taste

Creamy Base

1 cup (240ml) heavy cream
2 tablespoons all-purpose flour (optional, for thickening)

To Finish

Chopped fresh parsley, for garnish
Grated Parmesan cheese, for serving (optional)

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Instructions

Brown the Sausage: In a large pot or Dutch oven over medium-high heat, add the sausage and break it up with a wooden spoon. Cook until well-browned and cooked through, about 5-7 minutes. Remove excess grease if necessary, but leave about 1 tablespoon for flavor.
Sauté the Vegetables: Add diced onion, celery, and carrots to the pot. Sauté until onions are soft and translucent, 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add Potatoes and Seasonings: Add the diced potatoes, Italian seasoning, black pepper, and a pinch of salt. Stir well to coat the vegetables in the seasonings and sausage drippings.
Add Broth & Simmer: Pour in the chicken broth and water. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook uncovered for 15-20 minutes, or until potatoes are fork-tender.
Make it Creamy: (Optional) If you’d like a thicker soup, whisk the flour and heavy cream together in a bowl until smooth. Stir the mixture into the soup. Alternatively, just add the heavy cream directly for a lighter consistency. Simmer for another 5 minutes so the flavors meld and the soup becomes creamy.
Finish & Serve: Taste and adjust seasoning with more salt and pepper as needed. Ladle the soup into bowls, garnish with fresh parsley and, if desired, grated Parmesan cheese. Serve hot with crusty bread.

Notes

For extra richness, substitute half-and-half or evaporated milk for the heavy cream.
Switch up the type of sausage (turkey, chicken, or even plant-based) for different flavors.
Leftovers keep well in the fridge for up to 3 days; gently reheat before serving.
Soup thickens as it stands; add a splash of broth to loosen if necessary.
For a gluten-free version, omit flour or use gluten-free flour blends.

Nutrition

Serving Size: 1 1/2 cups
Calories: 420
Sugar: 4g
Sodium: 940mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 16g
Cholesterol: 72mg