Potato and Sausage Soup
Warm up with a comforting bowl of Potato and Sausage Soup, a hearty recipe that’s perfect for cozy nights or family dinners. Featuring tender russet potatoes, smoky slices of sausage, and a velvety broth enriched with heavy cream, this dish strikes the perfect balance between rustic and indulgent. The addition of smoked paprika and thyme gives the soup a depth of flavor, while blending a portion of the potatoes creates a naturally creamy texture without overpowering the chunky goodness. Ready in under an hour, this one-pot marvel is as easy to make as it is satisfying. Garnish with fresh parsley for a pop of color and a fresh finish, and serve with crusty bread for a complete, soul-warming meal. Keywords: potato and sausage soup, hearty soup recipe, easy comfort food, creamy potato soup, smoked sausage recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (e.g., kielbasa or andouille), sliced
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 medium russet potatoes, peeled and cubed
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced smoked sausage and cook until browned on both sides, about 5 minutes. Remove the sausage from the pot and set aside.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cubed potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
Using a ladle, remove about 2 cups of the soup (with both potatoes and broth) and blend it using an immersion blender or regular blender until smooth. Return the blended soup to the pot. This step helps thicken the soup while leaving some potato chunks for texture.
Stir in the heavy cream, dried thyme, and smoked paprika. Season with salt and black pepper to taste.
Return the browned sausage to the pot and let the soup simmer for another 5 minutes to heat through and allow flavors to meld.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.2 g | 243% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 7350 mg | 320% | |
| Total Carbohydrate | 202.8 g | 74% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 18.8 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 6320 mg | 134% | |
*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.
