Description
A hearty and comforting fall soup featuring creamy potatoes and savory Italian sausage, ready in about 40 minutes without heavy cream.
Ingredients
Scale
- 1 pound Italian sausage (sweet or mild, bulk sausage meat)
- 4 medium russet potatoes (about 2 pounds), peeled and diced
- 1 medium yellow onion, diced
- 2 medium celery stalks, finely chopped
- 1 large carrot, diced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- Salt and black pepper to taste
- Optional garnish: chopped chives or parsley
Instructions
- Heat a large heavy-bottomed pot over medium-high heat. Crumble the Italian sausage into the pot and cook, stirring occasionally, until browned and cooked through, about 7-8 minutes. Use a slotted spoon to remove the sausage to a bowl, leaving the fat behind.
- Add butter to the sausage fat and melt it. Toss in diced onion, celery, and carrot. Cook over medium heat, stirring occasionally, until softened and fragrant, about 5 minutes. Add minced garlic and thyme in the last minute, stirring to prevent burning.
- Sprinkle the flour over the veggies and stir constantly for 1-2 minutes to cook out the raw flour taste and start thickening the base.
- Slowly whisk in the chicken broth, scraping up any browned bits stuck to the bottom of the pot. Bring the mixture to a simmer.
- Add the diced potatoes and browned sausage back into the pot. Simmer gently until potatoes are tender when pierced with a fork, about 20 minutes. Stir occasionally to prevent sticking.
- Reduce heat to low and pour in the milk slowly, stirring to combine. Heat through but do not boil to avoid curdling. Season with salt and pepper to taste.
- Taste and adjust seasoning if needed. If the chowder is too thick, add a splash more milk or broth. Ladle into bowls and sprinkle with chopped chives or parsley if desired.
Notes
Do not drain the sausage fat as it adds flavor. Cook the flour well to avoid a chalky texture. Simmer potatoes gently to keep their shape. Avoid boiling after adding milk to prevent curdling. Season in layers for best flavor. Let chowder rest off heat for 10 minutes before serving to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Fat: 14
- Carbohydrates: 28
- Fiber: 3
- Protein: 18
Keywords: potato chowder, sausage chowder, creamy soup, fall soup, easy soup recipe, comfort food, Italian sausage, hearty soup