Ingredients:
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1 lb (450g) sausage (Italian sausage, breakfast sausage, or spicy sausage), casings removed if needed
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1 medium onion, diced
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2 cloves garlic, minced
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4 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
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4 cups chicken broth
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1 cup heavy cream (or half-and-half for lighter)
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2 cups shredded cheddar cheese (optional)
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2 stalks celery, diced (optional)
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2 carrots, diced (optional)
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1 tsp dried thyme or Italian seasoning
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Salt and pepper, to taste
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2 tbsp olive oil or butter
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Fresh chives or parsley for garnish
🧑🍳 Instructions:
1. Cook the Sausage:
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In a large pot or Dutch oven, heat olive oil or butter over medium heat.
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Add sausage, breaking it up with a spoon, and cook until browned and cooked through.
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Remove sausage with a slotted spoon and set aside, leaving drippings in the pot.
2. Sauté Veggies:
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Add onions (and celery & carrots if using) to the pot and sauté until softened, about 5 minutes.
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Add garlic and cook 1 more minute until fragrant.
3. Add Potatoes & Broth:
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Add diced potatoes, cooked sausage back to the pot, and pour in chicken broth.
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Stir in thyme or Italian seasoning.
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Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
4. Make It Creamy:
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Stir in the heavy cream.
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(Optional) Use a potato masher or immersion blender to mash some of the potatoes for a thicker texture—leave some chunks for bite!
5. Add Cheese (Optional):
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Stir in shredded cheddar cheese until melted and smooth.
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Season with salt and pepper to taste.
6. Serve:
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Ladle soup into bowls.
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Garnish with chopped chives or parsley.
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Serve with crusty bread or crackers.
✅ Tips:
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For a dairy-free version, swap cream for coconut milk or omit cheese.
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Use spicy sausage for a kick or sweet Italian sausage for milder flavor.
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Add corn or peas for extra veggies.