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Sausage Potato Soup

Hearty, creamy soup combining Italian sausage with tender potatoes in rich broth, perfect for cold weather comfort meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: American, Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Italian sausage casings removed
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 carrots sliced
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 2 pounds Yukon Gold potatoes cubed
  • 6 cups chicken broth
  • 1 cup heavy cream
Seasonings
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 2 bay leaves
  • salt and black pepper to taste
  • 0.25 cup fresh parsley chopped
  • 0.5 cup shredded cheddar cheese optional

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Knife and cutting board
  • Ladle

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add Italian sausage, breaking into chunks with wooden spoon. Cook 6-8 minutes until browned.
  2. Add onion, carrots, and celery to pot. Cook 5-6 minutes, stirring occasionally, until vegetables soften and onions become translucent.
  3. Stir in garlic, thyme, oregano, and paprika. Cook 1 minute until fragrant.
  4. Add cubed potatoes, stirring to combine. Pour in chicken broth and add bay leaves.
  5. Bring to boil, then reduce heat to medium-low. Simmer 15-20 minutes until potatoes are fork-tender.
  6. Slowly stir in heavy cream, being careful not to boil. Season with salt and pepper to taste.
  7. Remove bay leaves and stir in fresh parsley. Add cheese if using and stir until melted.
  8. Serve immediately in warmed bowls, garnished with additional parsley and black pepper.

Notes

For thicker soup, lightly mash some potatoes in the pot. Store refrigerated up to 4 days or freeze up to 3 months. Reheat gently to prevent cream separation.