Description
A creamy, savory soup featuring tender potatoes and flavorful Italian sausage in a rich broth.
Ingredients
- 1 pound casing-free Italian sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 medium russet potatoes, peeled and cubed
- 4 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup all-purpose flour
- 4 tablespoon butter
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
1. Cook the sausage in a large pot over medium heat until browned and crumbled. Remove the sausage from the pot and set aside.
2. In the same pot, melt the butter over medium heat. Add the onion, carrots, celery, and garlic, and cook until softened, about 5 minutes.
3. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
4. Slowly whisk in the chicken broth, then add the cubed potatoes, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
5. Stir in the cream and milk, simmer for an additional 5 minutes until thickened.
6. Remove bay leaf, season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
For a vegetarian option, omit the sausage and use vegetable broth.
Consider adding diced bell peppers or corn for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg