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Hearty Sausage Potato Soup

Hearty Sausage Potato Soup
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This hearty and creamy Sausage Potato Soup is the ultimate comfort food. Packed with flavorful sausage, tender potatoes, and vegetables in a rich broth, it’s a perfect meal for cold days.

Ingredients

Scale
  • 1 lb Italian sausage, mild or hot (casings removed)
  • 1 large onion, diced (about 1.5 cups)
  • 2 medium carrots, sliced (about 1 cup)
  • 2 celery stalks, sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 6 cups chicken broth (low sodium preferred)
  • 2 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 cup heavy cream
  • 2 cups kale or spinach, tough stems removed and chopped
  • Optional toppings: shredded cheddar cheese, croutons, fresh parsley

Instructions

  1. In a large pot or Dutch oven, cook the Italian sausage over medium-high heat for 5-7 minutes until browned, breaking it up with a spoon as it cooks. Drain excess fat and set the sausage aside.
  2. Add the diced onion, sliced carrots, and celery to the same pot. Cook over medium heat, stirring occasionally, until vegetables have softened, about 5-7 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Return the sausage to the pot, then pour in the chicken broth. Add the diced potatoes, thyme, oregano, bay leaf, salt, and pepper.
  5. Bring the soup to a boil over high heat, then reduce the heat to medium-low and cover. Simmer for 20-25 minutes, or until the potatoes are easily pierced with a fork.
  6. Remove the bay leaf. Use an immersion blender to partially blend about one-third of the soup, leaving some chunks for texture.
  7. Stir in the heavy cream and chopped kale or spinach. Cook for another 5 minutes over medium heat until the greens have wilted and the soup is heated through.
  8. Taste the soup and adjust seasoning if needed. Serve hot with your favorite toppings.

Notes

  • For extra flavor, use a combination of sweet and hot Italian sausage
  • Yukon Gold potatoes work best as they hold their shape while becoming tender
  • For a lighter version, substitute half and half or milk for heavy cream
  • The soup tastes even better the next day as flavors meld together
  • Freeze before adding cream for best results

Nutrition

Find it online: https://www.benefitiany.com/sausage-potato-soup-recipe/