Creamy Potato Soup with Italian Sausage
This comforting classic transforms humble ingredients into a bowl of velvety goodness that warms both body and soul. Our Creamy Potato Soup recipe strikes the perfect balance between luxurious texture and hearty satisfaction, without requiring professional culinary skills.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Immersion Blender or Standard Blender
- Whisk
Ingredients
Main Ingredients
- 2 pounds Yukon Gold potatoes peeled and diced (Russets work too, but yield a slightly different texture)
- 1 pound Italian sausage casings removed (sweet or hot, depending on preference)
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour substitute cornstarch for gluten-free option
- 4 cups chicken broth vegetable broth works for a lighter flavor profile
- 1 cup heavy cream substitute half-and-half for a lighter version
- 1/2 cup Parmesan cheese freshly grated
- Salt and fresh ground black pepper to taste
- 2 tablespoons fresh chives chopped
Optional Toppings
- extra cheese
- crumbled bacon
- sour cream
- green onions
Instructions
- In a large Dutch oven or heavy-bottomed pot, brown the Italian sausage over medium-high heat, breaking it into small pieces as it cooks (approximately 5-7 minutes).
- Add the diced onions to the pot with the browned sausage and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add butter to the pot and allow it to melt completely. Sprinkle the flour over the mixture and stir continuously for 2 minutes, creating a light golden roux.
- Gradually pour in the chicken broth while whisking constantly to prevent lumps. Add the diced potatoes, bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 15-20 minutes, or until potatoes are fork-tender.
- For a partially smooth texture, use an immersion blender to puree about 1/3 of the soup directly in the pot. Alternatively, remove 2 cups of soup, blend in a standard blender, and return to the pot.
- Reduce heat to low and stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. Allow the soup to simmer gently for an additional 5 minutes to meld flavors, being careful not to boil once cream is added.
- Finish with fresh chives just before serving. Add optional toppings as desired.
Notes
This soup actually improves in flavor when made 1-2 days ahead. Store refrigerated in an airtight container, then reheat gently on the stovetop.
For a gluten-free version, substitute cornstarch for flour (mix with cold water before adding) and verify your broth and sausage are gluten-free brands.
For a vegetarian option, omit the sausage and use vegetable broth. For umami depth, add 1 tablespoon soy sauce and 8 ounces of sautéed mushrooms.
This recipe can be made in a slow cooker: brown the sausage and sauté vegetables before transferring to a slow cooker. Add potatoes and broth, then cook on low for 6-7 hours. Add the dairy components in the final 30 minutes of cooking.
Nutrition
Calories: 420kcalCarbohydrates: 32gProtein: 14gFat: 28gSodium: 890mgFiber: 3g
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