sausage potato soup
A hearty and creamy sausage and potato soup that's perfect for a chilly evening. Easy to make and incredibly satisfying!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound Italian sausage casings removed
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 pound potatoes Yukon gold, peeled and cubed
- 4 cups chicken broth
- 1.5 cups heavy cream
- 0.5 cup Parmesan cheese grated
- 0.25 cup fresh parsley chopped, for garnish
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
Instructions
Preparation Steps
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and bring the soup back to a gentle simmer. Do not boil.
- Stir in the grated Parmesan cheese, salt, and pepper. Cook for a few more minutes until the cheese is melted and the soup is heated through.
- Ladle the soup into bowls and garnish with fresh chopped parsley.
Notes
This soup can be made ahead of time and reheated gently. For a thicker soup, you can mash some of the cooked potatoes against the side of the pot.