Description
This Creamy Potato & Sausage Soup is a hearty, comforting dish combining flavorful ground Italian sausage, tender yellow potatoes, and a medley of diced vegetables in a rich, creamy broth. Perfect for chilly evenings, this easy-to-make soup balances savory and creamy textures for a satisfying meal.
Ingredients
Scale
Meat and Vegetables
- 16 ounces ground Italian sausage
- 1 cup small-diced onion
- 1/2 cup small-diced celery
- 1/2 cup small-diced carrots
- 1/2 cup small-diced red bell pepper
- 1 1/2 pounds little yellow potatoes, cut into chunks
- 3 cloves garlic, minced
Liquids and Others
- 1 tablespoon vegetable oil
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 1/2 cups heavy cream
Instructions
- Cook the Sausage: Heat the vegetable oil in a large pot over medium heat. Add the ground Italian sausage and cook until browned and cooked through, breaking it into small pieces as it cooks. Remove the sausage from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, celery, carrots, and red bell pepper. Sauté the vegetables for about 5 minutes or until they begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
- Add Flour and Create Roux: Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste, stirring constantly to prevent burning.
- Add Broth and Potatoes: Slowly pour in the vegetable broth while stirring to avoid lumps. Add the chopped yellow potatoes to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Combine Sausage and Cream: Return the cooked sausage back into the pot. Stir in the heavy cream and heat through, but do not allow it to boil to prevent curdling. Cook for an additional 5 minutes until the soup is creamy and heated evenly.
- Season and Serve: Adjust seasoning with salt and pepper to taste. Serve the soup hot, optionally garnished with fresh herbs like parsley or chives for added flavor and color.
Notes
- For a thicker soup, reduce the amount of vegetable broth slightly or add more flour to create a thicker roux upfront.
- You can substitute heavy cream with half-and-half for a lighter version.
- Use spicy Italian sausage if you prefer a bit of heat in the soup.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- For gluten-free, use a gluten-free flour blend instead of all-purpose flour.
