Creamy Sausage and Potato Soup Perfection
This Creamy Sausage and Potato Soup recipe delivers a comforting and flavorful bowl of soup in under an hour. Packed with Italian sausage, tender Yukon Gold potatoes, and a rich creamy base, this soup is a hug in a bowl. Customize it with your favorite toppings and enjoy a taste of soup perfection.
Equipment
- Large pot or Dutch oven
- Measuring spoons
- Measuring cups
- Cutting board
- Knife
- Spoon
- immersion blender (or regular blender)
- Bowls for serving
Ingredients
- 1 pound Italian Sausage sweet or hot
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion, diced
- 2 cloves Garlic, minced
- 4 cups Chicken Broth
- 1 teaspoon Dried Thyme
- ½ teaspoon Dried Rosemary
- Salt and Black Pepper to taste
- 2 pounds Yukon Gold Potatoes, peeled and cubed
- 1 cup Heavy Cream
- 4 ounces Cream Cheese, softened
- Optional: Shredded Cheddar Cheese
- Optional: Chopped Green Onions
- Optional: Crispy Bacon Crumbles
- Optional: Sour Cream or Greek Yogurt
- Optional: Red Pepper Flakes
Instructions
- Remove sausage from its casing (if necessary) and crumble into a large pot or Dutch oven.
- Cook sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. Set aside.
- Add olive oil to the same pot.
- Add diced onion and cook over medium heat until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
- Add dried thyme, rosemary, salt, and pepper.
- Bring the mixture to a boil.
- Add the cubed potatoes.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- Once potatoes are tender, use an immersion blender to partially blend the soup (or transfer some to a regular blender).
- Stir in heavy cream and softened cream cheese.
- Return the cooked sausage to the pot.
- Heat through, stirring until cream cheese is fully melted and soup is smooth and creamy.
- Taste and adjust seasonings as needed.
- Ladle soup into bowls and garnish with your favorite toppings.
Notes
For best results, use Yukon Gold potatoes for their creamy texture. Ensure cream cheese is softened to prevent clumping. If the soup is too thick, add more broth or water. Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup is also freezer-friendly; store in freezer-safe containers for up to 2 months. Thaw completely before reheating.