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–+ servings
Bertha Jones

Sausage Potato Soup

A comforting classic that combines Italian sausage with tender potatoes and a creamy broth, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 lb Italian sausage
  • 4 cups potatoes, diced (Russet or Yukon Gold)
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 4 cups chicken broth (low-sodium preferred)
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. In a large pot, cook the Italian sausage over medium heat until browned, draining any excess fat.
  2. Add the chopped onions, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are tender and aromatic.
  3. Stir in the diced potatoes and chicken broth. Bring to a vigorous boil, then reduce heat and let it simmer for about 15 minutes, or until the potatoes are fork-tender.
  4. Pour in the heavy cream, stir well to combine, and season with salt and pepper to taste.
  5. Serve hot, garnished with fresh parsley if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it, leaving space in the container as the soup may expand. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if it thickens too much.

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