Creamy Potato Soup with Italian Sausage Recipe
In the world of comfort food, few dishes can rival the heartwarming appeal of a bowl of creamy potato soup. Add some zesty Italian sausage to the mix, and you’ve got a winning combination that will have your taste buds dancing. This article will guide you through a delightful and easy-to-follow recipe for Creamy Potato Soup with Italian Sausage.
The Perfect Blend of Flavors
The magic of this recipe lies in the perfect blend of creamy, rich potatoes and the bold, savory flavors of Italian sausage. It’s a dish that’s equally at home on a cold winter’s night as it is at a summer cookout. Let’s dive right into how to create this culinary masterpiece.
Here’s what you’ll need:
For the Soup
- 4 large russet potatoes, peeled and diced
- 1 lb Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups whole milk
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon dried thyme
- Shredded cheddar cheese
- Chopped green onions
- Crispy bacon bits
- Freshly ground black pepper
1. Sauté the Italian Sausage
Start by heating a large pot over medium-high heat. Crumble and brown the Italian sausage until it’s fully cooked. Remove the sausage from the pot and set it aside.
2. Sauté the Onion and Garlic
In the same pot, add chopped onion and minced garlic. Sauté them until they become fragrant and the onions turn translucent.
3. Cook the Potatoes
Add the diced potatoes to the pot and stir them with the sautéed onions and garlic. Cook for about 5 minutes until the potatoes start to soften.
4. Pour in the Broth and Cream
Pour in the chicken broth, heavy cream, and whole milk. Stir well, making sure the ingredients are fully incorporated. Bring the mixture to a gentle simmer.
5. Season the Soup
Add the dried thyme, butter, salt, and pepper to the pot. Let the soup simmer for about 20 minutes, or until the potatoes are tender and fully cooked.
The Creamy Finale
Now, the best part:
6. Blend the Soup
Using an immersion blender, puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender and blend until smooth.
7. Reunite with Sausage
Return the cooked Italian sausage to the pot. Allow the soup to simmer for a few more minutes to reheat the sausage.
Ladle the creamy potato soup with Italian sausage into bowls. Top each serving with shredded cheddar cheese, chopped green onions, crispy bacon bits, and freshly ground black pepper. Serve it with warm crusty bread for a satisfying meal.
Creamy Potato Soup with Italian Sausage is a delightful fusion of comfort and flavor. It’s a dish that’s sure to warm your soul on a chilly day and impress your guests at any gathering. So, why wait? Grab your ingredients and start cooking this delicious soup now!
1. Can I use sweet Italian sausage for a milder flavor?
Absolutely! Sweet Italian sausage is a great choice if you prefer a milder, slightly sweet taste in your soup.
2. What can I substitute for heavy cream if I want a lighter version?
You can use half-and-half or whole milk for a lighter version of this soup. It will still be creamy and delicious.
3. How can I make the soup vegetarian?
Simply omit the Italian sausage and use vegetable broth instead of chicken broth to create a flavorful vegetarian version.
4. Can I freeze this soup for later?
Yes, you can freeze this soup in airtight containers. Just be sure to thaw and reheat it gently on the stovetop.
5. What side dishes go well with Creamy Potato Soup with Italian Sausage?
Crusty bread, garlic bread, or a fresh green salad make excellent side dishes to complement the flavors of this soup.
- 1 pound Italian sausage, loose or casings removed
- 1 1/2 pounds Yukon gold, Russet or Red potatoes cut into a 1″ dice, skins on or off
- 1 tablespoon olive oil (If needed)
- 1 cup diced onion
- 1 tablespoon chopped garlic
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 2 tablespoons flour
- 1/2 cup dry white wine
- 2 cups chicken broth
- 2 cups beef broth
- 10 ounces frozen spinach, defrosted and squeezed dry
- 15 ounce can diced tomatoes with juice
- 4–5 fresh thyme sprigs
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- Spray a large dutch oven or soup pot with non-stick cooking spray over medium heat. Add the sausage, breaking up with a spoon or spatula until almost cooked through.
- Add the onions and garlic to the pot with the sausage and the drippings, stirring and cooking until softened about 3-4 minutes. Add the diced potatoes and cook another 3-4 minutes, then season with salt and pepper. If your sausage didn’t produce enough drippings you can add an additional tablespoon of olive oil to the pot.
- Add the flour, stir to combine and then pour in the wine, stirring to scrape up the bottom of the pot as the wine reduces. Let the wine reduce for 2 minutes and then add the chicken and beef broths, spinach, diced tomatoes and thyme sprigs. Bring to a simmer and cook, partially covered for 20-25 minutes, stirring occasionally so the potatoes don’t stick to the bottom of the pot as they cook.
- Check to see if the potatoes are tender, then remove about 1 cup of the potatoes to a bowl and mash with a fork or a potato masher. Return the mashed potatoes to the soup and stir to combine. Stir in the heavy cream and parmesan cheese and then taste the soup for seasonings.
- Cook the soup for another 10 minutes, uncovered on low heat so that the flavors can combine. Remove the thyme sprigs and serve.
We like serving this soup with fresh cracked black pepper and parmesan cheese for garnish. Don’t forget a loaf of crusty bread for dipping!
Nutrition InformationYield 1 Serving Size 6
Amount Per ServingCalories 3986Total Fat 217gSaturated Fat 95gTrans Fat 2gUnsaturated Fat 129gCholesterol 492mgSodium 10352mgCarbohydrates 351gFiber 49gSugar 84gProtein 154g
The information contained herein is subject to change.