Sausage Potato Soup is a hearty, comforting dish that’s perfect for colder months. This soup is creamy, flavorful, and packed with savory sausage and tender potatoes. It’s easy to make and will warm you right up. Here’s how to make it:
Ingredients:
- 1 lb ground sausage (mild or spicy, depending on your preference)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 large potatoes, peeled and diced (Yukon Gold or Russet work well)
- 4 cups chicken broth (or vegetable broth for a lighter version)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional for extra flavor)
- Salt and pepper, to taste
- 1-2 cups kale or spinach (optional, for added greens)
- Shredded cheddar cheese (optional, for garnish)
- Chopped green onions (optional, for garnish)
Instructions:
1. Cook the Sausage:
- In a large pot or Dutch oven, heat a little olive oil over medium heat.
- Add the ground sausage and cook, breaking it up into crumbles, until it’s browned and fully cooked, about 5-7 minutes.
- Remove the sausage from the pot and set aside. If there’s excess grease, drain it, but leave a little for flavor.
2. Sauté the Vegetables:
- In the same pot, add the diced onion and cook over medium heat for 3-4 minutes until softened.
- Add the minced garlic and cook for another 30 seconds, until fragrant.
3. Cook the Potatoes:
- Add the diced potatoes to the pot, stirring to combine with the onions and garlic.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. Add the Sausage and Seasonings:
- Return the cooked sausage to the pot, along with the dried thyme, smoked paprika, salt, and pepper. Stir to combine.
- Simmer for an additional 5-10 minutes, allowing the flavors to meld together.
5. Add the Cream:
- Stir in the heavy cream (or half-and-half) to make the soup creamy and rich. Continue to simmer for another 5 minutes to heat through. If you want a thicker soup, you can mash some of the potatoes with a spoon or potato masher to thicken the broth.
6. Add Greens (Optional):
- If using, add the kale or spinach and stir it into the soup. Let it cook for about 2-3 minutes, just until wilted.
7. Serve:
- Ladle the soup into bowls and garnish with a sprinkle of shredded cheddar cheese and chopped green onions, if desired.
- Serve hot with a side of crusty bread or crackers for dipping.
Tips:
- Sausage: You can use Italian sausage, chicken sausage, or pork sausage based on your preference. If you want it spicier, go for spicy sausage or add red pepper flakes.
- Creaminess: For an even creamier texture, you can blend a portion of the soup with an immersion blender or in a regular blender.
- Low-Carb Version: Skip the potatoes and add cauliflower florets for a lower-carb version of this soup.
Serving Suggestions:
- Serve this Sausage Potato Soup with a side salad or some fresh bread to make a complete meal.
- You can also enjoy it with a glass of white wine or a simple Iced tea.
This Sausage Potato Soup is a great way to warm up and enjoy a hearty, comforting meal. Enjoy, and let me know if you need more tips or variations!