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One-Pot Creamy Italian Sausage and Potato Soup

A close-up of a creamy sausage potato soup featuring browned sausage chunks, large potato pieces, and fresh parsley.
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Make this hearty, comforting sausage potato soup in one pot for an easy weeknight dinner. It features savory Italian sausage, tender potatoes, and a rich, creamy broth.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 4 cups chicken broth
  • 1 pound Yukon Gold potatoes, peeled and diced (about 1/2-inch pieces)
  • 1/2 cup dry white wine (optional)
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • Salt and black pepper to taste
  • Fresh parsley or chives, chopped for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  4. If using wine, pour it in and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.
  5. Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  6. Stir in the heavy cream. Heat through gently, but do not let the soup boil once the cream is added.
  7. Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until it melts completely into the broth, making the soup creamy.
  8. Season the soup with salt and pepper to your preference.
  9. Ladle the sausage potato soup into bowls and garnish with fresh parsley or chives before serving.

Notes

  • For a thicker soup, remove about 1 cup of the cooked potatoes and mash them before stirring them back into the pot.
  • If you prefer a less rich soup, substitute half-and-half for the heavy cream.
  • This recipe works well in a slow cooker; brown the sausage and sauté the vegetables first, then transfer everything (except the cream and cheese) to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in cream and cheese at the end.

Nutrition

Find it online: https://tastethisplate.com/sausage-potato-soup-recipe-easy-dinner/