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Cozy Sausage Potato Soup

Cozy Sausage Potato Soup

Cozy Sausage Potato Soup is your new go-to for a comforting and incredibly satisfying meal, perfect for chilly evenings or any time you crave a dose of heartwarming goodness. This recipe transforms simple ingredients into a rich, flavorful soup that's remarkably easy to prepare, making it an ideal choice for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound Italian sausage mild or hot, casings removed
  • 1 large yellow onion chopped
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 4 cups chicken broth low sodium preferred
  • 2 pounds Yukon Gold potatoes peeled and cubed (about 1-inch pieces)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • 1 cup milk whole or 2%
  • 1/2 cup heavy cream optional, for extra richness
  • 1/4 cup fresh parsley chopped (for garnish)
  • shredded cheddar cheese for garnish, optional
  • sour cream or Greek yogurt for garnish, optional

Equipment

  • Large pot or Dutch oven
  • Potato masher
  • Blender or Immersion blender (optional)

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and no longer pink, about 5-7 minutes. Drain off any excess grease, leaving about a teaspoon in the pot for flavor.
    2 tablespoons olive oil, 1 pound Italian sausage
  2. Add the chopped onion, diced carrots, and diced celery to the pot with the browned sausage. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
    1 pound Italian sausage, 1 large yellow onion, 2 carrots, 2 stalks celery
  3. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the dried thyme and rosemary and stir to combine.
    3 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
  4. Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
    4 cups chicken broth, 2 pounds Yukon Gold potatoes
  5. Once the potatoes are tender, use a potato masher to lightly mash some of the potatoes directly in the pot. This will help to thicken the soup. Alternatively, you can remove about 2 cups of the soup to a blender (or use an immersion blender) and blend until smooth, then return it to the pot.
    2 pounds Yukon Gold potatoes
  6. Stir in the milk and heavy cream (if using). Cook, stirring, until the soup is heated through, but do not boil.
    1 cup milk, 1/2 cup heavy cream
  7. Season the soup with salt and black pepper to taste. Ladle the Cozy Sausage Potato Soup into bowls. Garnish with fresh chopped parsley, shredded cheddar cheese, and a dollop of sour cream or Greek yogurt, if desired.
    1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup fresh parsley, shredded cheddar cheese, sour cream or Greek yogurt

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave, avoiding boiling.
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