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Sausage Potato Soup

Sausage Potato Soup: Creamy Comfort in Every Spoonful

This Sausage Potato Soup is a comforting, one-pot meal perfect for chilly evenings, combining hearty ingredients with a rich broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can be substituted with vegetable oil or butter.
  • 1 pound Italian Sausage Choose mild or spicy variety.
  • 1 medium Onion, diced Shallots work well for a milder taste.
  • 2 cloves Garlic, minced Garlic powder can be used in a pinch.
  • 4 cups Potatoes, peeled and diced Yukon gold is preferred for creamy texture.
  • 4 cups Chicken Broth Vegetable broth is a lighter alternative.
  • 1 cup Heavy Cream Use half-and-half or whole milk for lighter version.
  • 1/2 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Black Pepper Increase for more spice.
  • 1/2 teaspoon Dried Thyme Can substitute with Italian seasoning.
  • 1/2 cup Shredded Cheddar Cheese Optional; can swap with non-dairy cheese.
  • Fresh Parsley or Green Onions For garnish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Sausage Potato Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 pound of Italian sausage, breaking it into smaller pieces. Cook for about 5-7 minutes until browned. Drain excess grease.
  2. Add 1 medium diced onion to the pot. Sauté for 3-4 minutes until softened. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Incorporate 4 cups of peeled and diced potatoes. Pour in 4 cups of chicken broth and season with ½ teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of dried thyme. Bring to boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
  4. Once potatoes are tender, stir in 1 cup of heavy cream and ½ cup of shredded cheddar cheese. Simmer on low for about 5 minutes without boiling.
  5. Ladle the soup into bowls, garnishing with chopped parsley or sliced green onions. Serve warm, ideally with crusty bread.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

For storage, keep leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 2 months. Avoid adding cream before freezing.

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