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Hearty sausage potato soup with tender potatoes in a lightly creamy broth. One pot, stovetop, and ready in under an hour—perfect for busy nights.
Prep Time20minutes mins
Cook Time45minutes mins
Total Time1hour hr 5minutes mins
Servings: 6 servings
Author: Kathleen
Ingredients
- 1 pound Italian sausage casings removed
- 2 tablespoons olive oil, only if needed
- 1 cup yellow onion, diced
- 1 medium carrot, finely diced
- 1 celery rib, finely diced
- 3 cloves garlic, minced
- 2 pounds Russet or Yukon Gold potatoes peeled and cut into small chunks
- 6 cups low-sodium chicken broth
- 1 heaping teaspoon Better Than Bouillon chiken flavor
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme or Italian seasoning
- 1 bay leaf
- 1 (3-inch) Parmesan rind
- 1/2 teaspoon fine salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 cup heavy cream
- Optional garnish: fresh parsley
Instructions
- Brown the sausage. In a large Dutch oven or soup pot over medium heat, cook the sausage (1 pound), breaking it up as it browns, until fully cooked and lightly caramelized. Transfer the sausage to a plate. If the pot looks dry, add a small drizzle of olive oil.
- Build the mirepoix. Check the pot for drippings. You want about 2 tablespoons of drippings in the pot for the vegetables—if you don’t have 2 tablespoons, add olive oil to make up the difference.Add the onion (1 cup), carrot (1 medium), and celery (1 rib) to the pot. Cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.Stir in the garlic (3 cloves) and cook for 30 seconds, just until fragrant.
- Build the soup (deglaze first). Pour in a splash of the chicken broth and stir, scraping up any browned bits from the bottom of the pot.Add the remaining broth (6 cups), Better Than Bouillon (1 heaping teaspoon), Worcestershire sauce (1 teaspoon), potatoes (2 pounds), salt (1/2 teaspoon), pepper (1/2 teaspoon), dried thyme (1/2 teaspoon), bay leaf (1), and Parmesan rind (1) (if using).Return the sausage to the pot. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 18–22 minutes, until the potatoes are fork-tender.
- Finish the soup. Remove the bay leaf and Parmesan rind.Stir in the cream (1/2 cup) and simmer uncovered for 3–5 minutes. Taste and adjust seasoning as needed.
- Serve. Ladle into bowls and garnish with fresh parsley.
