Description
A quick and hearty sausage potato soup that is easy to make in about 30 minutes, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 pound Italian sausage (spicy or mild, casings removed and crumbled)
- 3 medium russet potatoes, peeled and diced (about 600g / 1.3 lbs)
- 1 medium yellow onion, diced (about 150g / 5.3 oz)
- 3 cloves garlic, minced
- 2 medium carrots, diced (about 120g / 4.2 oz) – optional
- 2 stalks celery, diced (about 100g / 3.5 oz) – optional
- 4 cups chicken broth (960ml / 32 fl oz), low-sodium preferred
- ½ cup heavy cream (120ml / 4 fl oz)
- 2 tablespoons butter (28g / 1 oz)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat a large Dutch oven over medium heat. Add the crumbled sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove sausage with a slotted spoon to a bowl, leaving the fat in the pot.
- Add butter to the pot with the sausage fat. Add diced onion, carrots, and celery. Cook over medium heat, stirring occasionally, until vegetables soften and onions turn translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Stir in dried thyme and paprika. Add diced potatoes and mix well to coat with spices and fat.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook gently for 15 minutes or until potatoes are tender when poked with a fork.
- Stir in heavy cream and cooked sausage. Warm through for about 3 minutes. Taste and season with salt and pepper as needed.
- Ladle soup into bowls and garnish with fresh parsley. Serve with crusty bread or a green salad if desired.
Notes
If soup is too thick, add more broth or water. If too thin, simmer uncovered a few extra minutes to reduce. Use low-sodium broth to control salt. Do not boil after adding cream to prevent curdling. Soup tastes better the next day. Store leftovers in airtight container in fridge up to 4 days. Reheat gently with added liquid if needed. Freezing is not recommended due to cream separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 380
- Sugar: 4
- Sodium: 450
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 18
Keywords: sausage potato soup, easy soup recipe, hearty dinner, quick soup, homemade soup, weeknight dinner