Description
A warm, comforting, and healthy pork sausage potato soup with a creamy, velvety broth made lighter with low-fat milk and Greek yogurt. Perfect for quick weeknight dinners and lazy weekends.
Ingredients
- 12 oz (340g) lean pork sausage
- 4 medium russet potatoes, peeled and diced (about 600g)
- 1 large yellow onion, diced (about 200g)
- 2 medium celery stalks, diced (about 100g)
- 4 cloves garlic, minced (about 2 tablespoons)
- 4 cups (960ml) low sodium chicken broth
- 1 cup (240ml) 2% or whole milk
- ½ cup (120g) plain Greek yogurt
- 1 tablespoon (15ml) olive oil
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley (optional, chopped for garnish, about 2 tablespoons)
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add pork sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Transfer sausage to a bowl with a slotted spoon, leaving rendered fat in the pot.
- In the same pot, add diced onion and celery. Cook over medium heat, stirring occasionally, until softened and fragrant, about 4-5 minutes. Add garlic, dried thyme, and smoked paprika; cook for another minute until garlic is fragrant but not browned.
- Pour in chicken broth and add diced potatoes. Stir to combine, scraping up browned bits from the pot. Bring to a boil, then reduce to a simmer. Partially cover and cook until potatoes are fork-tender, about 20-25 minutes.
- Optional: Use an immersion blender to blend about one-third of the soup until smooth to thicken the broth while keeping some potato chunks. Alternatively, blend a cup in a regular blender and stir back in.
- Return browned sausage to the pot. Stir in milk and Greek yogurt until fully combined. Heat gently over low heat without boiling to prevent yogurt from curdling. Warm through about 5 minutes. Taste and season with salt and pepper as needed.
- Ladle soup into bowls and garnish with fresh parsley if desired. Serve with crusty bread or a green salad.
Notes
[‘Add Greek yogurt off the heat or on very low heat to prevent curdling.’, ‘Brown sausage well to add flavor with crispy bits.’, ‘Blending part of the soup thickens the broth naturally without flour or cornstarch.’, ‘Season gradually to avoid over-salting.’, ‘Use starchy potatoes like russets or Yukon golds for best texture.’, ‘Soup tastes better the next day; reheat gently with a splash of milk if thickened.’, ‘For dairy-free version, replace milk and yogurt with coconut milk and omit yogurt.’, ‘Can be made in a slow cooker by browning sausage and sautéing veggies first, then cooking with broth and potatoes on low for 6-8 hours or high for 3-4 hours.’]
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 320
- Sodium: 480
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 3
- Protein: 18
Keywords: healthy pork sausage potato soup, creamy soup, velvety broth, one-pot soup, comfort food, easy soup recipe, weeknight dinner