Description
Indulge in a hearty bowl of Sausage Potato Soup for a comforting meal. Discover a delicious recipe to warm you up!
Ingredients
Scale
- 1 pound (450g) Italian sausage, casings removed (sweet or hot, depending on preference)
- 1 large onion, finely diced (about 1½ cups)
- 3 medium carrots, peeled and diced (about 1 cup)
- 3 celery stalks, diced (about ¾ cup)
- 4 garlic cloves, minced
- 2 pounds (900g) potatoes (russet or Yukon gold), peeled and cubed into ½-inch pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 4 cups (950ml) chicken broth
- 2 cups (475ml) whole milk
- 1 cup (240ml) heavy cream
- 2 cups fresh kale or spinach, roughly chopped
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- ½ cup (50g) grated Parmesan cheese (optional, for serving)
Instructions
- Step 1: Brown the Sausage In a large Dutch oven or heavy-bottomed pot, brown the Italian sausage over medium-high heat, breaking it into bite-sized pieces with a wooden spoon. Take your time with this step – about 7-8 minutes – until the sausage develops a nice caramelization. Once browned, transfer about half the sausage to a paper towel-lined plate, leaving the remaining half and rendered fat in the pot.
- Step 2: Sauté the Vegetables Add the diced onion, carrots, and celery to the pot with the remaining sausage. Cook for 5-6 minutes until the vegetables begin to soften and the onions become translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. This vegetable base creates a flavor foundation that will infuse throughout your Sausage Potato Soup.
- Step 3: Add Potatoes and Seasonings Add the cubed potatoes, dried thyme, oregano, and red pepper flakes (if using) to the pot. Stir to coat the potatoes with the fat and seasonings, allowing them to toast slightly for about 2 minutes, which enhances their flavor. Season with a pinch of salt and black pepper, remembering that the sausage already contains salt.
- Step 4: Add Liquid and Simmer Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer and cook uncovered for 15-20 minutes, or until the potatoes are fork-tender but not falling apart. Stir occasionally to prevent sticking.
- Step 5: Add Dairy and Finish Reduce the heat to low and slowly stir in the milk and heavy cream. Allow the soup to heat through without boiling for about 5 minutes. Return the reserved sausage to the pot, add the chopped kale or spinach, and simmer for another 2-3 minutes until the greens have wilted. Taste and adjust seasonings if needed. Serve your Sausage Potato Soup hot, garnished with fresh parsley and a sprinkle of Parmesan cheese if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg