Sausage and Potato Soup
Cozy up with a bowl of hearty and flavorful Sausage and Potato Soup, the ultimate comfort food for chilly nights. This creamy soup combines savory Italian sausage, tender russet potatoes, and vibrant greens like baby spinach or kale, all simmered in a rich chicken broth with a touch of heavy cream for indulgence. The recipe's easy technique of partially mashing the potatoes creates a luscious, thick texture while still leaving satisfying chunks for every bite. Subtly spiced with garlic, onions, and optional red pepper flakes, this one-pot dish is ready in just 45 minutes, making it a perfect weeknight dinner. Serve it with crusty bread or a sprinkle of Parmesan for an irresistible meal that the whole family will adore! Keywords: sausage and potato soup, creamy soup recipe, hearty soup, one-pot meal, comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups baby spinach or kale
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional, for heat)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the Italian sausage to the pot and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion to the pot and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds to 1 minute, until fragrant.
Add the diced potatoes to the pot. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 15-20 minutes, or until the potatoes are fork-tender.
Using a potato masher or the back of a spoon, partially mash some of the potatoes in the pot to thicken the soup slightly. Leave some chunks for texture.
Stir in the cooked sausage, heavy cream, and baby spinach or kale. Simmer for 2-3 minutes, or until the greens are wilted and the soup is heated through.
Season the soup with salt, black pepper, and red pepper flakes (if using). Taste and adjust the seasoning as desired.
Serve hot, garnished with crusty bread or a sprinkle of grated Parmesan cheese, if desired. Enjoy!
Nutrition Facts
Calories |
3261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.8 g | 277% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 8480 mg | 369% | |
| Total Carbohydrate | 198.7 g | 72% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 13.8 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 6564 mg | 140% | |
*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.
