Jimmy Dean Hearty Sausage and Potato Soup
Warm your soul with this Jimmy Dean Hearty Sausage and Potato Soup, a comforting and flavor-packed dish perfect for cozy evenings. Featuring savory Jimmy Dean pork sausage, tender russet potatoes, and a rich, creamy broth infused with garlic, onions, and a touch of fresh parsley, this recipe is a delightful blend of textures and tastes. The soup is thickened with a touch of roux for a velvety consistency, and optional toppings like shredded cheddar cheese and green onions add a customizable finishing touch. Ready in just 50 minutes and generously serving six, this one-pot wonder is ideal for family dinners or meal prep. Keywords: hearty sausage soup, potato soup recipe, creamy sausage and potato soup, Jimmy Dean recipes, easy sausage soup.
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Recipe Information
Ingredients
- 1 lb Jimmy Dean pork sausage
- 4 medium russet potatoes
- 1 medium yellow onion
- 3 units garlic cloves
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 tbsp fresh parsley
- 1 tsp salt
- 1 tsp black pepper
- 0.5 cup optional shredded cheddar cheese (for garnish)
- 2 units optional green onions (for garnish)
Instructions
Peel the potatoes and cut them into 1-inch cubes. Set aside.
Dice the onion into small pieces and mince the garlic cloves.
In a large pot, heat over medium heat and crumble the Jimmy Dean pork sausage into the pot. Cook the sausage until browned, about 7-8 minutes, breaking it into small pieces with a wooden spoon. Remove the sausage with a slotted spoon and set aside.
In the same pot, add butter and diced onion. Cook the onion until translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring continuously for 1-2 minutes to create a roux.
Slowly pour in the chicken broth while stirring to dissolve the roux. Bring the mixture to a boil.
Add the cubed potatoes, reduce the heat to a simmer, cover, and cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
Using a potato masher, gently mash some of the cooked potatoes in the pot to thicken the soup. Leave enough potatoes whole for texture.
Stir in the cooked sausage and heavy cream. Simmer for 5 minutes to combine flavors.
Season with salt, black pepper, and chopped fresh parsley. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with optional shredded cheddar cheese and sliced green onions if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.6 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 958 mg | 20% | |
*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.
