Potato Sausage Soup
Creamy, hearty, and packed with flavor, this Potato Sausage Soup is the ultimate comfort food perfect for cozy nights. Featuring tender russet potatoes, savory smoked sausage, and a medley of aromatic vegetables like onions, carrots, and celery, this soup comes together in just under an hour. A fragrant blend of garlic, thyme, and parsley enhances the rich base, which is thickened with a touch of flour and finished with velvety heavy cream. Simmered with chicken broth for depth and a hint of smokiness, every spoonful delivers a satisfying balance of textures and tastes. Serve it piping hot with crusty bread to soak up the deliciously creamy broth, or pair it with a fresh green salad for a wholesome meal. Perfect for weeknight dinners or a comforting lunch, this one-pot recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 12 ounces smoked sausage
- 1 large yellow onion
- 2 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 bay leaf
Instructions
Peel and dice the potatoes into 1-inch cubes. Set aside in a bowl of cold water to prevent discoloration.
Slice the smoked sausage into 1/4-inch rounds and set aside.
Dice the onion, slice the carrots and celery, and mince the garlic cloves.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage slices and cook until browned, about 5 minutes. Remove and set aside on a plate.
In the same pot, melt the butter. Add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw taste of the flour.
Gradually stir in the chicken broth, making sure there are no lumps. Add the potatoes, thyme, parsley, salt, pepper, and bay leaf. Bring to a boil.
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender.
Return the browned sausage to the pot. Stir in the heavy cream and heat through, but do not boil.
Taste and adjust seasoning as needed. Remove the bay leaf before serving.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1080 mg | 23% | |
*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.
