sausage and potato soup
This hearty Sausage and Potato Soup is a comforting one-pot meal perfect for chilly evenings. It's easy to make and packed with flavor.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Ladle for serving
Ingredients
- 1 lb Italian sausage mild or spicy based on preference
- 4 medium potatoes, diced about 1.5 lbs or 680g
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1 cup carrots, diced
- 1 cup celery, chopped
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- for garnish fresh parsley optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Remove the casing from the Italian sausage and crumble it into the pot. Cook, stirring occasionally, until browned, about 5-7 minutes.
- Stir in the diced potatoes, chicken broth, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Slowly pour in the milk and stir to combine. Allow the soup to heat through for another 5 minutes without boiling.
- Taste and adjust seasoning as needed. If desired, garnish with fresh parsley before serving.
Notes
You can substitute Italian sausage for turkey sausage for a lighter version.
Feel free to add other vegetables such as corn or spinach for extra nutrition.
This soup can be stored in the refrigerator for up to 3 days and is great for meal prep. Reheat before serving.