Sausage Potato Soup
User Reviews
5
Sausage Potato Soup
Description
This Sausage Potato Soup recipe starts by browning Italian sausage with diced onions to build a flavorful base. Garlic is added briefly for aroma before chicken broth is poured in, deglazing the pan to incorporate browned bits and deepen flavor. Diced russet potatoes, salt, and pepper are added and simmered until tender.
The soup is enriched by whisking together heavy whipping cream and cornstarch, which is stirred into the simmering soup to thicken and add creaminess. The result is a rich, hearty soup with a blend of savory sausage flavors and soft potato texture. Serving topped with Parmesan cheese adds an additional savory note and slight sharpness.
Ideal for warming meals, the soup offers a comforting combination of protein and starch in a creamy broth. It can be served as a main or starter depending on portion size.
Leftovers should be refrigerated in a sealed container and consumed within five days to maintain freshness.
Ingredients
- 1 Italian sausage ground
- 1/2 onion chopped
- 1 tablespoon garlic minced
- 4 cups chicken broth
- 4 russet potato peeled and diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup heavy whipping cream
- 2 Tablespoons cornstarch
- 1/4 cup Parmesan Cheese for serving
Instructions
- Brown the sausage with the diced onion in a large pot over medium high heat until the sausage is no longer pink and is cooked through. Drain off any excess grease.
- Then add in the minced garlic and cook for 1 minute until the garlic is aromatic.
- Slowly add the chicken broth to the pot and use a wooden spoon or spatula to clean the bottom of the pan to get the brown bits off the bottom of the pan and add more flavor to the soup.
- Once all the broth is added, stir in the diced potatoes, salt and pepper.
- Bring the soup to a boil and then reduce to a simmer. Cook uncovered for 20-25 minutes until the potatoes in the soup are fork tender.
- In a separate small bowl, whisk together the heavy whipping and cornstarch.
- Turn the heat up all the soup to medium and stir in the heavy whipping cream mixture.
- Heat for 3-5 minutes until the cream is heated through and the soup has thickened.
- Serve warm topped with the parmesan cheese and enjoy!
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 1191mg | 50% |
| Potassium | 732mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 622IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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