Description
This Creamy Sausage Potato Soup is the ultimate comfort food, perfect for a cozy night in. Hearty russet potatoes, savory ground pork sausage, and a rich, creamy broth make this soup incredibly satisfying. Top with cheddar cheese, chives, and a dollop of sour cream for an extra layer of deliciousness.
Ingredients
Units
Scale
- 2 pounds russet potatoes, diced
- 1 pound ground pork sausage
- 1 medium yellow onion, diced
- 2 tablespoons butter
- 4 teaspoons minced garlic
- 4 cups reduced sodium chicken broth
- 2 cups half and half
- 1 cup sour cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese, optional
- 1 tablespoon minced chives, optional
Instructions
- Prepare the Potatoes: Peel and dice 2 pounds russet potatoes into bite-size pieces. Set aside.
- Cook the Sausage: Heat a 6-quart Dutch oven or pot over medium heat. Add 1 pound ground pork sausage and cook for 6–8 minutes, or until browned and cooked through, stirring occasionally. Use a slotted spoon to remove the cooked sausage and set aside.
- Sauté the Onion and Garlic: Add in the diced 1 medium yellow onion and cook for 7 minutes, or until soft and translucent. Add in 2 tablespoons butter and 4 teaspoons minced garlic and stir until butter is melted.
- Simmer the Soup: Slowly pour in 4 cups reduced sodium chicken broth and 2 cups half and half. Add in the diced 2 pounds russet potatoes and bring to a simmer. Reduce the heat to medium-low and continue simmering until potatoes are soft and tender, about 15 minutes.
- Mash the Potatoes: Once the potatoes are tender, gently mash them to achieve a creamy texture while leaving some chunks for consistency. Stir in 1 cup sour cream and add in the cooked sausage. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
- Serve: Serve hot topped with 1/2 cup shredded cheddar cheese, 1 tablespoon minced chives, and an additional dollop of sour cream.
Notes
- For a spicier soup, use hot Italian sausage.
- You can use milk or heavy cream in place of half and half for different levels of richness.
- Add other vegetables such as celery or carrots for more flavor.
- For a thicker soup, you can add a slurry of cornstarch and water.
Nutrition
- Serving Size: 1 Serving
- Calories: 450kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
