Ingredients
Scale
- 1 pound Italian sausage, crumbled and browned
- 4 medium Yukon Gold potatoes, diced
- 2 large carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 4 garlic cloves, minced
- 5 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 2 tablespoons chopped parsley, for garnish
Instructions
- Place a large soup pot over medium heat and warm it for a minute.
- Add olive oil and crumbled sausage. Cook until browned. Remove sausage and set aside.
- In the same pot, sauté onion, carrots, celery, and garlic until softened, about 5 minutes.
- Return sausage to the pot. Stir in potatoes and thyme. Pour in chicken broth and bring to a boil.
- Reduce heat and simmer uncovered for 20 to 25 minutes until potatoes are tender.
- Stir in heavy cream. Taste and adjust seasoning with salt and pepper. Warm through without boiling.
- Ladle into bowls, garnish with parsley, and serve hot with crusty bread.
Notes
- Use Yukon Gold potatoes for a creamy texture that holds well.
- For extra flavor, deglaze the pot with a splash of broth after browning the sausage.
- Soup can be made ahead and tastes better the next day.
- Skip cream if freezing and add after reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 880mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 65mg
Keywords: sausage and potato soup, creamy soup, comfort food, fall soup, easy dinner