Description
This comforting Potato Soup with Sausage recipe combines creamy potatoes and savory sausage in a rich broth, perfect for a hearty meal on chilly days. The soup is made on the stovetop, featuring tender potatoes, flavorful sausage, onions, garlic, and a blend of warm spices, finished with a touch of cream for indulgence.
Ingredients
Soup Base
- 4 cups diced potatoes (about 4 medium potatoes)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
Sausage
- 1/2 pound sausage, sliced or crumbled (such as Italian sausage or breakfast sausage)
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
Additional Ingredients
- 2 tablespoons olive oil or butter
- Optional toppings: shredded cheddar cheese, chopped green onions, sour cream
Instructions
- Prepare the sausage: Heat olive oil or butter in a large pot over medium heat. Add the sausage and cook until browned and cooked through, about 5-7 minutes. Remove sausage from the pot and set aside.
- Sauté the aromatics: In the same pot, add chopped onion and garlic. Cook until softened and fragrant, about 3-4 minutes, stirring frequently to avoid burning.
- Add potatoes and broth: Add the diced potatoes to the pot along with the chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot for flavor.
- Season and simmer: Stir in salt, pepper, smoked paprika, and thyme. Bring the soup to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15-20 minutes.
- Combine sausage and cream: Once the potatoes are tender, return the cooked sausage to the pot. Stir in the heavy cream and heat through for about 5 minutes without boiling to prevent curdling.
- Blend soup (optional): For a creamier texture, you may partially blend the soup using an immersion blender or carefully transfer half the soup to a blender and blend until smooth, then return to pot and mix.
- Serve: Ladle the soup into bowls and garnish with your choice of shredded cheddar cheese, chopped green onions, or a dollop of sour cream.
Notes
- Use waxy potatoes like Yukon Gold for best texture in the soup.
- Adjust seasoning to taste before serving.
- For a lower fat version, substitute heavy cream with half-and-half or milk, but cream adds richness.
- Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Adding crispy bacon bits as a topping can add extra smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
