Sausage Potato Soup
A warm and creamy soup with Italian sausage, hearty potatoes, and tender vegetables, perfect for cozy evenings and gatherings.
Ingredients
Main Ingredients
- 1 lb Italian sausage Use mild or hot based on preference.
- 4 cups potatoes, diced Firm potatoes are ideal for best flavor.
- 1 cup carrots, chopped Vibrant carrots enhance the soup's color.
- 1 cup celery, chopped Adds flavor and texture.
- 1 cup onion, chopped Sweet onions work well.
- 4 cups chicken broth Vegetable broth can be used for a lighter option.
- 1 cup heavy cream For a lighter version, substitute with half-and-half.
- 2 cloves garlic, minced Fresh garlic enhances the flavor.
- Salt and pepper to taste Adjust according to personal preference.
- Fresh parsley for garnish (optional) Adds a pop of color to the presentation.
Instructions
Cooking
- In a large pot, cook the Italian sausage over medium heat until browned. Drain excess fat.
- Add the chopped onions, carrots, celery, and garlic to the pot. Sauté until the vegetables are tender and aromatic, about 5-7 minutes.
- Stir in the diced potatoes along with the chicken broth. Bring to a vigorous boil, then reduce the heat and let simmer for about 15 minutes, or until the potatoes are fork-tender.
- Once the potatoes are ready, pour in the heavy cream and stir until well combined. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat on stovetop. For longer storage, freeze soup for up to 3 months without heavy cream.