Italian Sausage and Potato Bisque Soup
Velvety, hearty, and bursting with flavor, Italian Sausage and Potato Bisque Soup is the ultimate comfort food for any season. This rich, creamy soup combines the spiced goodness of browned Italian sausage with tender russet potatoes, blended to a silky consistency and thickened with a luxurious roux. Infused with aromatic herbs like oregano, basil, and paprika, and finished with a splash of heavy cream and Parmesan cheese, every spoonful is a savory delight. Perfectly balanced and deeply satisfying, this bisque comes together in under an hour and is ideal for cozy dinners or elegant entertaining. Serve it piping hot, topped with fresh parsley and a side of crusty bread, to make it a meal to remember.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic (minced)
- 3 large Russet potatoes (peeled and diced into 1-inch cubes)
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it into small pieces, until browned and fully cooked, about 7-8 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion and minced garlic. Sauté in the sausage drippings over medium heat until softened and fragrant, about 4-5 minutes.
Add the diced potatoes to the pot and pour in the chicken broth. Stir in the oregano, basil, paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 20 minutes.
While the potatoes are cooking, make the roux. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until it forms a smooth paste and turns slightly golden. Remove from heat.
Once the potatoes are tender, use an immersion blender to blend the soup until smooth. (Alternatively, you can carefully transfer the soup in batches to a countertop blender.)
Stir the prepared roux into the blended soup and mix well to thicken. Return the browned sausage to the pot and stir to combine.
Pour in the heavy cream and grated Parmesan cheese, stirring until well incorporated. Cook for an additional 5 minutes without boiling, just to heat through and meld the flavors.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve the soup hot, garnished with chopped parsley and extra grated Parmesan cheese, if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.3 g | 313% | |
| Saturated Fat | 119.7 g | 598% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 10389 mg | 452% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 17.9 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1701 mg | 131% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 5938 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
