Sausage Potato Soup
Sausage Potato Soup is hearty, creamy and delicious. The soup is perfect cooked on the stovetop but you can easily cook in your slow cooker.
Servings: 6
Cost: $11.99, $2.00 per Servings
Ingredients
- 1 pound ground italian sausage
- ½ onion chopped
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 4 Russet Potatoes peeled and diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup heavy whipping cream
- 2 Tablespoons Cornstarch
- ¼ cup parmesan cheese for serving
Instructions
- In a large pot over medium heat, cook 1 pound ground Italian sausage, breaking it apart, until browned and fully cooked. Drain any excess grease.
- Add ½ chopped onion to the pot with the sausage and cook for 3 to 4 minutes until softened. Stir in 1 tablespoon minced garlic and cook for about 30 seconds until fragrant.
- Slowly pour in 4 cups chicken broth, stirring and scraping the bottom of the pot to release any browned bits for added flavor.
- Stir in 4 Russet potatoes, peeled and diced, along with 1 teaspoon salt and 1 teaspoon pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook uncovered for 20 to 25 minutes until the potatoes are fork tender.
- In a small bowl, whisk together 1 cup heavy whipping cream and 2 tablespoons cornstarch until smooth.
- Stir the cream mixture into the soup and cook for a few minutes until the soup thickens.
- Serve warm topped with ¼ cup parmesan cheese.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 354kcal | Carbohydrates: 32g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 1191mg | Potassium: 732mg | Fiber: 2g | Sugar: 3g | Vitamin A: 622IU | Vitamin C: 10mg | Calcium: 110mg | Iron: 2mg
