Description
This creamy potato and sausage soup is a hearty, comforting dish perfect for chilly days. Featuring tender chunks of yellow potatoes, spicy Italian sausage, and a medley of diced vegetables, all simmered in a rich cream-based broth. It’s an easy, one-pot meal that comes together in just 35 minutes and yields six generous servings.
Ingredients
Scale
Protein and Vegetables
- 16 ounces ground Italian sausage
- 1 cup small-diced onion
- 1/2 cup small-diced celery
- 1/2 cup small-diced carrots
- 1/2 cup small-diced red bell pepper
- 1 1/2 pounds little yellow potatoes, cut into chunks
- 3 cloves garlic, minced
Liquids and Seasonings
- 1 tablespoon vegetable oil
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 1/2 cups heavy cream
Instructions
- Cook the sausage: Heat the vegetable oil in a large pot over medium heat. Add the ground Italian sausage and cook, breaking it apart with a spoon until it is browned and cooked through, about 6-8 minutes.
- Sauté the vegetables: Add the diced onion, celery, carrots, and red bell pepper to the pot with the sausage. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Add garlic and flour: Stir in the minced garlic and cook for 1 minute. Sprinkle the all-purpose flour over the mixture, stirring constantly, to create a roux that will thicken the soup. Cook for another 2 minutes to remove the raw flour taste.
- Pour in broth and potatoes: Slowly pour in the vegetable broth while stirring to prevent lumps. Add the chopped potatoes, bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Finish with cream: Stir in the heavy cream and simmer for an additional 5 minutes until the soup is heated through and creamy. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve hot, optionally garnished with fresh herbs or shredded cheese.
Notes
- For a spicy kick, choose hot Italian sausage instead of mild.
- You can substitute heavy cream with half-and-half for a lighter version.
- If you prefer a thicker soup, mash some of the potatoes before adding the cream.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 2 months.
- Make sure to adjust seasoning at the end as sausage and broth can be salty.
