Potato Soup with Smoked Sausage
Cozy up with a bowl of hearty Potato Soup with Smoked Sausage, a comforting and flavorful one-pot meal perfect for chilly evenings. This creamy soup combines tender russet potatoes, smoky bites of sausage, and a medley of sautéed vegetables like onion, carrot, and celery, creating a rich and satisfying base. Thickened with a touch of flour and enriched with whole milk, each spoonful strikes the perfect balance between creamy and chunky. A hint of paprika adds subtle warmth, while optional cheddar cheese and green onion toppings elevate it with a pop of flavor and color. Quick to prepare with just 15 minutes of prep and ready in under an hour, this easy recipe is an ideal family-friendly dinner. Serve it with crusty bread or crackers for a complete meal that will delight everyone at the table!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 12 ounces smoked sausage
- 1 medium yellow onion
- 1 large carrot
- 1 large celery stalk
- 4 cups chicken broth
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 stalks green onions
- 0.5 cup cheddar cheese (optional, shredded)
Instructions
Peel and dice the potatoes into 1-inch cubes. Set aside.
Slice the smoked sausage into thin rounds. Finely chop the yellow onion, carrot, and celery. Mince the garlic.
In a large pot or Dutch oven, heat the unsalted butter over medium heat until melted.
Add the smoked sausage and cook until browned on both sides, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the onion, carrot, and celery. Cook for 3-4 minutes until softened, stirring occasionally.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir thoroughly. Cook for 1 minute to eliminate the raw flour taste.
Gradually add the chicken broth while stirring to avoid lumps. Bring to a gentle simmer.
Add the diced potatoes, salt, black pepper, and paprika. Stir well and cover the pot.
Cook for 15 minutes, stirring occasionally, until the potatoes are tender.
Using a potato masher, mash some of the potatoes directly in the pot to thicken the soup slightly, leaving some chunks for texture.
Reduce the heat to low and stir in the whole milk and the browned smoked sausage. Heat for 5 minutes without boiling.
Taste and adjust the seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with sliced green onions and shredded cheddar cheese, if desired.
Serve hot with your favorite crusty bread or crackers.
Nutrition Facts
Calories |
3139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 9117 mg | 396% | |
| Total Carbohydrate | 333.2 g | 121% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 51.9 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1441 mg | 111% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 9636 mg | 205% | |
*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.
