Description
This Creamy Potato and Sausage Soup is a hearty, comforting bowl perfect for chilly days. Featuring mild or spicy Italian sausage, tender russet potatoes, and a rich blend of cream and cheddar cheese, this soup delivers a satisfying combination of flavors and textures. Enhanced with aromatic herbs and a touch of paprika, it’s easy to prepare on the stovetop and ideal for a warming dinner or cozy lunch.
Ingredients
Sausage and Aromatics
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Main Ingredients
- 4 cups russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
Dairy and Garnishes
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green onions or parsley
Instructions
- Brown the Sausage: Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through. Remove excess grease if necessary to keep the soup from being oily.
- Sauté Onion and Garlic: To the cooked sausage, add the diced onion and cook for about 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant, careful not to burn the garlic.
- Add Potatoes and Seasonings: Stir in the diced potatoes along with chicken broth, salt, black pepper, paprika, and dried thyme. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook uncovered for 12 to 15 minutes, or until the potatoes are fork-tender and soft.
- Create Creamy Texture: Lower the heat to low and stir in the heavy cream and whole milk. Using a potato masher, gently mash some of the potatoes directly in the pot to thicken the soup while leaving some chunks for texture.
- Melt Cheese and Finish: Add the shredded cheddar cheese, stirring until it melts smoothly into the soup. Allow the soup to simmer gently for another 3 to 5 minutes so all flavors meld together. Remove from heat.
- Garnish and Serve: Ladle the soup into bowls and garnish with chopped green onions or parsley. Serve warm and enjoy this comforting, creamy dish.
Notes
- For a thicker soup, mash more of the potatoes or add extra shredded cheddar cheese.
- You can substitute smoked sausage for a deeper, smoky flavor.
- This soup reheats well but should be warmed gently to prevent curdling.
- Use mild or spicy sausage depending on your heat preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
