Sausage Potato Soup: Your Ultimate Cozy Comfort Bowl

This Sausage Potato Soup combines creamy potatoes and savory sausage for a warm, comforting dish that's quick to prepare.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

Base Ingredients

2 tablespoons Olive Oil Substitute with vegetable oil if desired.
1 medium Onion Use shallots for a milder taste.
2 medium Carrots Substitute with parsnips for a different flavor.
2 stalks Celery Can be omitted for a simpler soup.
1 pound Italian Sausage Substitute with chicken sausage or omit for vegetarian.
3 cloves Garlic Fresh is best; garlic powder works in a pinch.
6 cups Chicken Broth Vegetable broth can be used for vegetarian version.

Sweetness and Texture

4 cups Yukon Gold Potatoes Substitute with russet or sweet potatoes if desired.
1 teaspoon Dried Thyme Use fresh thyme for a more intense aroma.
1 teaspoon Dried Rosemary Omit if preferred or replace with Italian seasoning.

Final Touches

1 cup Heavy Cream Substitute with half-and-half or coconut cream for dairy-free.
½ cup Parmesan Cheese Substitute with Grana Padano or nutritional yeast for vegan option.
to taste Black Pepper Adjust the amount to taste.
1 leaf Bay Leaf Remember to remove before serving.
to taste Salt Adjust based on broth's saltiness.

Garnishing

1 tablespoon Fresh Parsley Optional; can replace with chives or green onions.

Equipment

large pot or Dutch oven

Method

Preparation Steps

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add diced onion, carrots, and celery, sautéing for 5-7 minutes until softened and fragrant.
Add 1 pound of crumbled Italian sausage, cooking for 8-10 minutes. Drain any excess grease.
Stir in 3 minced garlic cloves, cooking for 1 minute.
Pour in 6 cups of chicken broth, scraping the bottom of the pot. Bring to a boil.
Add 4 cups of cubed Yukon Gold potatoes, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and a bay leaf. Simmer for 20-25 minutes.
Remove the bay leaf and partially blend the soup with an immersion blender.
Stir in 1 cup of heavy cream and ½ cup of grated Parmesan cheese, mixing until combined.
Ladle the soup into bowls, garnishing with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For extra flavor, customize with your favorite sausage or additional veggies like kale or spinach.

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