Ah, Sausage Potato Soup—a hearty, creamy, and comforting soup perfect for chilly days! Here’s a detailed recipe to make it from scratch:
Ingredients (Serves 4–6)
- 450 g (1 lb) sausage (Italian, mild or spicy), sliced or crumbled
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3–4 medium potatoes, peeled and diced
- 2 medium carrots, diced (optional)
- 2 celery stalks, diced (optional)
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) heavy cream or milk
- 1 tsp dried thyme (or 1½ tsp fresh)
- Salt and pepper to taste
- 2 tbsp olive oil or butter
- Optional toppings: shredded cheese, chopped green onions, crispy bacon
Instructions
- Cook the sausage:
- Heat oil or butter in a large pot over medium heat.
- Add sausage and cook until browned. Remove from the pot and set aside.
- Cook the vegetables:
- In the same pot, sauté onions, garlic, carrots, and celery (if using) until soft, 4–5 minutes.
- Add potatoes and broth:
- Add diced potatoes and chicken broth.
- Stir in thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Combine sausage and cream:
- Return cooked sausage to the pot.
- Stir in cream or milk and heat gently—do not boil once the cream is added.
- Optional: mash some potatoes
- For a thicker soup, mash a few potatoes with a spoon or potato masher right in the pot.
- Serve:
- Ladle soup into bowls.
- Top with shredded cheese, green onions, or crispy bacon if desired.
✅ Tips:
- Use smoked sausage for extra flavor, or mix hot and mild sausage for a kick.
- For a lighter version, use milk or half-and-half instead of heavy cream.
- Adding a pinch of paprika or cayenne can give the soup a subtle warmth.
If you want, I can also give a one-pot shortcut version using pre-cooked potatoes or leftover roast potatoes—it’s ready in under 30 minutes.
Do you want me to give that quick version?
