Description
A hearty and comforting sausage potato soup that’s incredibly easy to make. Perfect for a chilly evening or a satisfying lunch.
Ingredients
- 1 lb Italian sausage (mild or hot)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 lbs potatoes, peeled and diced
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium heat. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Using an immersion blender, blend about half of the soup until creamy. Alternatively, carefully transfer about half of the soup to a regular blender, blend until smooth, and return to the pot.
- Stir in the heavy cream and milk. Heat through, but do not boil.
- Season with salt and pepper to taste.
- Stir in the fresh parsley just before serving.
Notes
- For a spicier soup, use hot Italian sausage.
- You can substitute half-and-half for the heavy cream and milk for a lighter version.
- Garnish with shredded cheese or croutons if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American