Creamy Sausage and Potato Soup
Made with savory ground sausage, butter, onions, carrots, celery, garlic, fresh thyme, baby red potatoes, broth, and heavy cream.
Ingredients
- 1 lb ground sausage
- 3 tablespoon butter divided
- ½ diced white or yellow onion
- 1 cup sliced carrots
- ½ cup sliced celery
- 1 tablespoon minced garlic
- 2-3 sprigs fresh thyme leaves removed
- 5 cups broth plus more as needed
- 4 cups baby potatoes quartered
- 2 cups heavy cream
- Salt & pepper to taste
- Pinch ground nutmeg
Instructions
- Dice onion and slice carrots, celery, and potatoes.
- Melt 1 tablespoon butter in a large soup pot over medium heat. Brown sausage, breaking it into crumbles. Transfer to a paper towel–lined plate.
- Melt remaining butter in the same pot. Add onions, carrots, and celery with a pinch of salt and pepper. Cook 4 minutes, stirring often.
- Stir in garlic and thyme; cook 1 minute.
- Add broth and potatoes. Bring to a medium-high simmer and cook ~15 minutes, stirring occasionally, until potatoes are tender. Add broth as needed.
- Reduce heat to medium-low. Pour in heavy cream. Scoop out about 2 cups of soup (including potatoes & veggies) and blend until smooth. Return purée to the pot and stir.
- Add cooked sausage back in, along with nutmeg and salt & pepper to taste. Simmer a few minutes more before serving.
Notes
- Remove sausage from the pot after cooking to prevent overcooking and rubbery texture.
- Blend a portion of the soup and potatoes to thicken the soup slightly and give it a chowder-like texture.
- If you don't have fresh thyme, dried works as well. Use about ½ tsp.
- Nutrition values are an estimate only.
Nutrition
Calories: 540kcalCarbohydrates: 30gProtein: 18gFat: 40gFiber: 4g
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